Easy weekend burritos – child friendly

After our steamy affair with ‘Steam Rollers Burritos’ the other week, I couldn’t stop thinking about the speed in which they delivered it to us and more importantly how delicious it was.

We all enjoyed it, and when I find something outside of my repertoire that our son likes then I must reproduce it somehow! Ok, so I’m not sure about the steaming process but I certainly am going to try to come up with a similar flavour profile!

On a lazy summer weekend, these burritos are fairly easy and great for a late-afternoon/early dinner when you have friends around with children too.

We are virtually flexitarians; those who mostly keep to a vegetarian diet, but will eat meat occasionally, and for this experiment I have used some turkey mince which is a lean addition to what could also be a vegetarian option with the protein packed beans. I chose cannellini because they have a creamier texture (for my son), and black beans for good contrast too.

I don’t think there are any rules for burritos and if there are…well I’m not Mexican! The main goal here is that the whole family enjoy them. I think my burrito wrapping skills leave a bit to be desired though.

Weekend burrito recipe – child friendly (makes 12)


12 soft Tortilla wraps (preferably 12 inch)

450gm turkey mince

1 cup of short grain rice

400gm mixed beans from a can (I used cannellini and black beans) rinsed and drained.

1 cup tomato puree

1 garlic clove

1 teaspoon salt

1 Tablespoon taco seasoning mix

1 green pepper/capsicum (de-seeded) finely chopped and diced

1 brown onion finely chopped and diced.

2 corn cobs, husks and silk removed

2 teaspoon chilli powder

1 Tablespoon olive oil

1 cup of chicken or vegetable broth

4 Tablespoons sour cream

2 ripe avocados

Zest from 1 lime

2 Tablespoons lime juice

2 cups tasty/cheddar cheese (grated)

Optional extras: 1 cup fresh cilantro/coriander leaves (finely chopped) and Tabasco sauce.


1. Use a small sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels. Cook corn kernels in a small saucepan of salted boiling water for 3-4 minutes. Refresh under cold water. Drain.

2. In a deep-frying pan, warm oil on medium heat. Cook turkey mince with taco seasoning until browned and set aside in bowl.

3. On a medium to high heat, add onion and peppers to frying pan until soft and add beans, salt, thyme, parsley, chilli, lime zest, turkey mince, stock and tomato puree and stir for 5 minutes to combine. Turn down to a simmer for approximately 25 minutes or until almost all liquid has absorbed. Turn off heat.

4. Cook rice in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain and set aside.

5. Meanwhile, mash avocado, adding lime juice and then sour cream.

6. In a big bowl, combine the rice, corn, turkey and bean mix.

7. Warm tortillas in microwave or according to packet instructions (they are easier to wrap this way). With each tortilla, spread a little of the avocado mix and sprinkle with cheese in a rectangular ‘I’ shape leaving the bottom third of the tortilla free.

8. Finally place a couple of tablespoons of the rice mixture on top, with extras like Tabasco and coriander if you like and wrap. (Please note, I find the best way to wrap a burrito is by following the steps below).

9. How to wrap burrito: > Fold the bottom third free flap over > Carefully wrap the left side over the filling > Create a small diagonal flap with the remaining side of the tortilla at a 30-35 degree angle > Bring the right side of the flap over filling tightly and it’s ready to go!

A cocktail or two for ‘the parents’ works well too – Enjoy!

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