New-meat Burrito
New-meat Burrito
New-meat Burrito


  1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). 
  2. Cook the rice according to the instructions on the packaging, until it’s tender. 
  3. Prepare the new-meat: Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Sauté the onion and garlic for 1 min. Add the Redefine Beef Mince and stir well, separating any clumps of mince. Add cayenne pepper, cumin, salt and pepper and cook for 9 minutes. You may refer to the cooking instructions found on the product packaging as a guide. 
  4. Add red bell pepper and corn to the pan. 
  5. Drain the kidney beans and add them along with the diced tomatoes to the pan. Mix well. 
  6. Let the mixture simmer on low heat for about 15 minutes, then season with salt and pepper to taste. 
  7. Make the guacamole: mash the avocado into a paste. Add onion, parsley, chili, olive oil, salt, pepper and lime juice, mix well to combine.  
  8. Prepare the burritos: For each burrito, take a tortilla and spread cooked rice on it. Place a portion of the prepared new-meat on top, add guacamole and sprinkle with cheddar cheese. Roll the burrito and garnish it with more cheddar cheese. 
  9. Roast the burritos in a warm pan. 
  10. Serve the burritos alongside guacamole and sour cream. 
  11. Buen Provecho! 


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4 large tortillas

½ cup (100 g) rice

2 tbsps. (30 gr) olive oil

2 onions (250 g), chopped

2 cloves of garlic (15 g), chopped

2 tsps. (20 g) Burrito spice mix

1 tsp. (2 g) cayenne pepper

1 tsp. (2 g) cumin

Salt and pepper

1 cup (200 g) kidney beans

1 red bell pepper (150 g), diced

1 can (400 g) of diced tomatoes

½ cup (50 g) of grated cheddar cheese

A handful (20g) of fresh cilantro

2 tbsps. (30 g) corn kernels, freshly cut or in brine


3 Avocados

1 lime

1 tbsp. parsley, chopped

1/2 tsp. hot pepper, chopped

1 tbsp. white onion, chopped

2 tbsps. olive oil

Salt and pepper