Summer burrito

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8 min


6 cups (1.5 L)

* PLUS Cooking time: 6 minutes


  • 2 tomatoes
  • 1 yellow bell pepper
  • 1 red bell pepper
  • vegetable oil
  • 250 g lean ground beef
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 540-mL can red kidney beans , drained and rinsed
  • 1/2 cup chopped fresh basil , or cilantro
  • 1 tbsp chopped pickled jalapenos , optional
  • 2 tsp bottled chopped garlic , or 3 garlic cloves, minced
  • 4 cups baby spinach
  • 10 small, whole wheat tortillas


  • Coarsely chop tomatoes. Core and seed peppers, then chop into bite-size pieces. Lightly coat a large frying pan with oil over medium-high heat. Crumble in beef. Sprinkle with chili powder, salt and pepper. Mix together and, using a fork, stir to break up meat until it loses its pink colour, 3 to 4 minutes.
  • Meanwhile, drain and rinse beans. Finely chop basil and jalapenos. Once meat is fully cooked, add beans, tomatoes, peppers and garlic. Stir often until tomatoes start to soften, about 2 minutes. Add spinach and stir often just until wilted, about 1 minute. Remove from heat and stir in basil and jalapenos.
  • Lay tortillas flat on counter. Evenly spoon filling down centre of each tortilla. Sprinkle with fresh toppings, such as grated nippy cheddar or Monterey Jack cheese, light sour cream, hot sauce, thinly sliced red or green onion and chopped romaine lettuce. Wrap tortilla around filling and serve.

Nutrition (per serving)

  • Calories
  • 184,
  • Protein
  • 10.8 g,
  • Carbohydrates
  • 29.4 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 6 g,
  • Sodium
  • 442 mg.

Wrap up lots of good eating in this on-the-go burrito. It’s got great kid appeal and the red kidney beans make it a healthy way to dress up beef.