Name: Pork and bean burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1/2 (40g) small brown onion, chopped finely; 2 teaspoon each ground cumin, coriander and smoked paprika; 1 tablespoon finely chopped fresh coriander (cilantro) root and stem; 2 teaspoon bottled crushed garlic; 500 gram minced (ground) pork; 200 gram can cherry tomatoes; 8 x 20cm flour tortillas; 450 gram microwavable white long-grain rice; 400 gram canned mexican beans; 1/2 cup loosely packed fresh coriander leaves; 2/3 cup (80g) cheddar, coarsely grated; 2/3 cup (160g) sour cream; 1 (90g) medium lime; 1/3 cup (80g) drained pickled jalapeño chillies, optional

Pork and bean burritos

Skip to Recipe

Makes 8 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

1 tablespoon olive oil

1/2 (40g) small brown onion, chopped finely

2 teaspoon each ground cumin, coriander and smoked paprika

1 tablespoon finely chopped fresh coriander (cilantro) root and stem

2 teaspoon bottled crushed garlic

500 gram minced (ground) pork

200 gram can cherry tomatoes

8 x 20cm flour tortillas

450 gram microwavable white long-grain rice

400 gram canned mexican beans

1/2 cup loosely packed fresh coriander leaves

2/3 cup (80g) cheddar, coarsely grated

2/3 cup (160g) sour cream

1 (90g) medium lime

1/3 cup (80g) drained pickled jalapeño chillies, optional

Method

1.Put oil in a large frying pan over high heat. Add onion, spices, coriander root and stem mixture and garlic, stirring, until onion softens. Add pork; cook, stirring, until browned. Add canned tomatoes; cook, stirring, for 5 minutes or until thick. Season to taste.

2.Microwave tortillas and rice, separately, according to packet directions. Microwave beans until heated, then toss through the rice.

3.Remove rind from lime with a zester (or slice rind very thinly); sprinkle on top with the chilli.

Jalapeño chillies are found in jars, sliced and pickled in brine, in the condiment or Mexican food aisle in most supermarkets. They are quite hot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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