Beef and Bean Burrito in Multigrain Wrap

Serves: 6


  • 500 g Lean ground beef
  • 1 Large onion, chopped
  • 1 Cove of garlic, minced
  • 2 tsp Chilli powder
  • 1 tsp Dried leaf oregano, crumbled
  • 1/2 pieces Ground cumin
  • 1/2 pieces Salt
  • 1/4 pieces Ground pepper
  • 1 can Refried beans, (16 ounces)
  • 1 can Enchilada sauce, (10 ounces)
  • Shredded lettuce, to garnish
  • Grated cheese, to garnish
  • 6 Multigrain Wraps


1. In a large skillet over medium heat, cook ground beef, onion, and garlic stirring often until meat is browned.

2. Drain well and add chilli powder, oregano, cumin, salt, and pepper; simmer for 10 minutes.

3. Add refried beans and 8 tbsps of enchilada sauce. Heat thoroughly. 

4. Heat the wraps for a few mins. Spoon about 8 tbsps of the ground beef mixture onto each wrap; roll tightly and place seam-side down on serving platter.

5. Spoon extra enchilada sauce over the top of the burrito and sprinkle with grated cheese. Garnish with shredded lettuce.

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