Warmth • Cooking • Hot Water

Irish Steak Burritos

Irish Steak Burritos

I make these the day after a curry to use up leftover rice. This recipe acts as a guide to making burritos but additions such as crème fraîche mixed with lemon juice, sweetcorn and couscous are really delicious as well.

Serves: 4

Prep time: 1hr

Cook time: 10 minutes

For the guacamole

  • 2 avocados
  • 5 cherry tomatoes
  • 1 lime
  • 1 small bunch of coriander
  • ½ red onion
  • 1 tsp cumin
  • ½ tsp salt

For the Steak

  • 350g steak
  • Oil, vegetable or sunflower

For the Refried beans

  • 1 tin kidney beans/ black beans
  • 3 cloves of garlic
  • 1 tbsp oil
  • 1 lime, juiced 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ½ tsp salt
  • 1 tsp chilli flakes, to garnish
  • Salt


  • 8 small wholewheat tortillas
  • Rocket or lettuce leaves
  • Cheddar cheese, grated
  • 300g leftover rice mixed with 3 chopped spring onions (place in the warming oven for 5 minutes)


  1. Preheat range to 210C.
  2. Prepare the guacamole. juice the lime and chop the tomatoes into quarters. Roughly dice the coriander and the onion. Mash the avocado into chunks with a fork. Place all the ingredients in a bowl. Garnish with coriander and place in the fridge until needed as the avocados will turn brown.
  3. Refried beans: place the garlic in a frying pan on the boiling plate and fry with oil until golden. Next, add in the rest of the ingredients and mash the beans with a wooden spoon. Remove from the heat after four minutes.
  4. Place wholemeal tortillas in the warming oven for 5 minutes.
  5. Steak: place a frying or skillet pan on a high heat. While the pan is heat up coat the steak in oil and salt. Place on the pan. Turn over after 3 minutes and give another 2 minutes on the other side. Leave to rest for 10 minutes and cover in tin foil.
  6. Now its time to plate up. Don’t forget to press the lightbulb for inspirations to make your burritos extra delicious!