Picadillo Burrito
I came across a recipe for something called Picadillo around 15 years ago and it’s a recipe that’s stayed with me.
You might be fooled into thinking this is just another ‘chilli con carne’ recipe, but the flavour profile is quite different and something my children love!
This is a great recipe to make in the slow cooker if you have one and I can usually get a couple of meals for the family out of the batch along with several portions for the freezer!
This is just one of the many lean recipes I’ve crafted with a focus on bold flavours and simplicity. Each recipe is thoughtfully adapted to be lighter and healthier without ever compromising on taste. Explore hundreds more like this on my website, where delicious meets nutritious!
Ingredients for 6 servings
| 500g | Extra lean beef mince* |
| 120g | Onions, finely chopped |
| 2 | Garlic cloves, crushed |
| 450g | Fresh tomatoes, peeled, deseeded and chopped |
| 2 | Apples, grated |
| 6 | Pickled jalepeno slices* |
| 45g | Raisins |
| 2 tsp | Cinnamon |
| 2 tsp | Ground cumin |
| 1 tbsp | Olive oil |
| 1 | Lime |
| 6 | Tortilla wraps, large |
| 180g | Avocado, cut into chunks |
| 75g | Basmati rice, uncooked |
| 50ml | Water |
| Salt and pepper | |
| Fresh coriander* |
Method
- Put a large sauce pan onto the heat and add the oil.
- When warm add the beef, onion and garlic.
- Stir every few minutes to brown the mince and soften the onions.
- When the mince has browned add the chopped apples and tomatoes along with the spices, jalapeño slices and raisins.
- Take a few minutes to coat everything in the spices before adding the water.
- Turn the heat down and leave this to cook for at least 2 hours or transfer the mixture to a slow cooker and leave it to cook for several hours, the longer the better!
- Cook the rice according to the manufacturers instructions, drain and set aside.
- When the picadillo is ready, mix the rice into the picadillo and spritz with the lime.
- Lay a large tortilla onto an oversized sheet of foil and fill the centre of the tortilla with the picadillo and rice mix.
- Add the chunks of avocado before rolling and wrapping the burrito with foil.
- Eat straight away or refrigerate for later.
- The burrito is lovely hot or cold!
Recipe Notes
- Make sure your mince is extra lean, less than 6% of fat per 100g.
- I like to batch cook this recipe and have leftovers the following day as well as a few portions for the freezer.
- I like to make the burrito using leftover picadillo mix from a much larger batch!
- You could cook this in the oven at a moderate temperature for several hours if you’d prefer.
Updated 15 January 2025
Find me on: Web
