Burrito in a Bowl

Derval O'Rourke


Prep time: 10 minutes

Cook time: 30 minutes

  • 3 tbsp olive oil
  • 1 red onion,finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 500g lean minced beef
  • 3 tbsp Greek or natural yoghurt
  • 3 tbsp lime juice
  • 3 tbsp tomato purée
  • 60ml water
  • 400g tin of kidney beans, drained and rinsed
  • 125g brown rice
  • ½ iceberg lettuce, shredded
  • 1 ripe avocado, peeled and sliced
  • 100g Cheddar, grated
  • Wholemeal wraps, to serve

This recipe is full of gorgeous flavours; it’s a great mid-week choice because it’s super fast. It’s delicious as leftovers the next day so consider making a big amount of it.


Heat the olive oil in a large pan over medium heat. Add the red onion and cook for about 10 minutes, until softened. Add the cayenne pepper and paprika and cook for 1 minute. Stir in the mince and cook for about 10 minutes.

Meanwhile, cook the rice according to the instructions on the package. Mix the Greek yoghurt and lime juice in a small bowl and set aside.

When the mince is cooked, stir in the tomato purée, water and kidney beans and heat through.

Warm the wraps according to the instructions on the package. Divide the cooked rice between the wraps. Add a layer of iceberg lettuce to each one, followed by a layer of avocado slices and a layer of spicy mince. Sprinkle the Cheddar on top and finish with a dollop of the Greek yoghurt.