Mexican Burritos Two Ways

Goodman Fielder Food Service
Mexican Burritos Two Ways

Mexican Burritos Two Ways

Posted on 18th February 2020
One dish served two ways. Chef Paul shares his tips and tricks on creating delicious Mexican Burritos your customers will want to order again and again.
Makes 8, scale as needed.


8 each White Tortilla Wraps
500 g Fortune Long Grain Rice
30 mL Simply Sunflower Oil
15 mL Cornwells Apple Cider Vinegar
1 each Onion (finely chopped)
4 each Garlic Cloves (finely chopped)
6 g Ground Cumin
6 g Ground Coriander
3 g Cayenne Pepper
6 g Dried Oregano
500 g Beef Mince
3 g Golden Caster Sugar
400 g Tomatoes (canned)
400 g Black Beans
1 each Avocado
2 each Tomatoes
100 mL Sour Cream
1 each Lettuce (shredded)
1 each Red Onion (sliced)
250 g Cheddar Cheese
1 each Red Chilli (sliced)
2 each Limes (wedged)


Raw ingredients for the burrito recipe are pictured

Step 1:

Heat the Simply Sunflower Oil in a pan and fry the finely chopped onion and garlic. Add the beef mince and continually stir until it browns.

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Image of the chef browning the mince in the pan

Step 2:

Add the dry spices of ground cumin, ground coriander, cayenne pepper and oregano, as well as a little bit of sugar and Cornwells Apple Cider Vinegar. To soften the ingredients, add a can of tomato and black beans.

Chef is seen adding the tomato and spices to the mince

Step 3:

Cook the Fortune Long Grain Rice on the stovetop until it becomes light and fluffy.

Image of rice in a strainer

Step 4:

Soften the White Tortillas on the flat plate. Then, spread the sour cream over it, sprinkle the cooked Fortune Long Grain Rice on top, followed by the beef mixture. Sprinkle the cheese over-the-top, followed with the lettuce, chilli and avocado. Fold and roll into a tight burrito.

Chef is seen heating up the tortilla wrap

Image of the chef adding the filling for the wrap

Turning Mexican burritos into a bowl offering

To serve the dish as a naked burrito bowl, add the rice to the bowl, followed by the beef mixture and top it off with the fresh produce. Add a spoonful of sour cream on the side for some extra flavour.

Image of a Burrito bowl

Message from chef Paul McDonald

Paul McDonald

Mexican burritos are rising in popularity across the country, so you’d be crazy not to experiment with its rich, bold flavours. I like this recipe because it is easy to make and can be served to your customer’s liking, whether it is as a wrap or bowl or with chicken or any mince.

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