Mexican Chili Burritos

My love affair with Mexican food started whilst working as a waitress in New York in the summer of 2013. The all-male Mexican kitchen staff where I worked would arrive every Sunday armed with their wives secret sauces and fresh ingredients to make the most delicious family meals for us.

This mightn’t quite live up to their cooking but it sure brings back some fond memories!


1 large onion, chopped

1 red chili, diced

2 garlic cloves, chopped

1 tbsp chili powder

1 tbsp paprika

1 tbsp cumin

1 tsp dried oregano

500g minced beef

500ml tomato passata

200g tinned kidney beans, drained


For the guacamole:

2-3 avocados, mashed

1 red onion, fine chopped

2 tomatoes, diced

Salt & pepper

Squeeze of lemon/lime juice


For the burrito wraps I love to use a packet of BFree Gluten & Wheat Free wraps or alternatively, make your own green protein wraps using my recipe here.


Begin by heating some olive oil in a pot or large pan over a medium heat. Sauté the onion, chili, garlic and all spices for 5-8 minutes until the onions are soft and starting to lightly brown.

Add the minced meat, breaking it up so no large chunks remain and cooking until all meat is browned.

Add the passata and bring to the boil, then reduce the heat, add the kidney beans and allow to simmer for 15 minutes.

While the chili is simmering prepare the guacamole by mixing all ingredients and lightly warm the wraps.

Season to taste and serve in wraps with fresh guacamole and mixed leaves (grated cheese optional).

**This recipe also works really well in taco shells!

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