Grammy's Kitchen · Burritos · Mini Burritos
One of 111 burritos recipes we measured
It ranks #3 of 111 for heat level among the burritos recipes we compared. 2 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 7% | 1% |
| vegetables and beans | 393% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 large flour tortilla wraps | |
| 500 g | 500 g (1.1b) minced beef (12-15% fat) |
| 2 g | 1/4 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 9 g | 3 cloves minced garlic |
| 2 tbsp fajita seasoning mix | |
| 2 g | 1 tsp smoked paprika |
| 31 g | 2 tbsp tomato puree (paste in USA) |
| 400 g | 400 g (14 oz) tin kidney beans in chilli sauce |
| 1 beef stock cube ((crumbled)) | |
| 220 g | 220 g (7.7oz) pack microwave Mexican rice, heated/cooked |
| 3699 g | 8-10 cherry tomatoes (sliced into 1/8 ths ) |
| 80 ml (1/3) cup soured cream | |
| 60 g | 6 tbsp finely chopped spring onions (scallions) |
| 50 g | 50 g (1/2 packed cup) grated cheddar cheese |
Method: 12 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I want to make these in advance for New Years. Would you add tomatoes etc before putting them in the oven?” — a cook, 5.0★
“I had some left over brisket, this was a perfect way to use it up. Kids loved their mid week party food.” — a cook, 5.0★