Mexican Steak and Bean Burrito

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Enjoy the Mexican flavours of this NIFQA Beef Burrito, a vibrant, tasty meal, ready in just 20 minutes!


10 Mins


10 Mins



Oven Temp



300g Northern Ireland Farm Quality Assured Rump Steak

1 tbsp olive oil

1 tbsp Mexican spice blend

2 cloves garlic

1 red pepper

1 red onion

410g tin mixed beans in chilli sauce

8 soft flour tortillas

Small tub reduced fat crème fraiche

1 bag baby leaf salad

50g reduced fat cheddar cheese

  • On the red board, trim any visible fat from the steak and slice thinly.  Remember to wash hands thoroughly after handling raw meat
  • Peel and chop the red onion.  Peel and crush the garlic.  Remove the stem and seeds from the pepper and cut into dice.
  • Grate the cheese and put into a bowl.  Use a separate bowl for the crème fraiche and another for the salad.
  • Heat the pan until very hot. Add half of the oil and fry the steak slices with the Mexican spice.  Cook until brown then remove to a plate, cover with foil and leave to rest.
  • Reduce the heat under the pan to medium.  Add the remaining oil to the pan with the onion and fry for a minute.  Add the garlic and pepper and continue to cook for a further minute.
  • Add the beans with sauce, heat through, then add the steak. 
  • Meanwhile heat the tortillas according to the pack instructions.
  • Divide the steak mixture between 4 serving bowls.  Serve the tortillas on a plate alongside the grated cheese, the crème fraiche and the salad.  Bring everything to the table to allow everyone to make up their own burritos.  (To eat, fold up the base first, then the sides).

Optional extras: guacamole, salsa, pickled red onion