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Mexican beef burritos
Mexican beef burritos

Mexican beef burritos

Preparation 25 minutes
Cooking time 15 minutes
Servings 4


  • 2 red onions (1 large and 1 small)
  • 75 ml (5 tbsp) oil
  • 3 or 4 garlic cloves, chopped
  • 1 can of 796 ml (27 oz) of crushed tomatoes
  • 60 ml (4 tbsp) tomato paste
  • 1 pinch of dried chili pepper
  • 15 ml (1 tbsp) sugar
  • 30 ml (2 tbsp) red wine vinegar
  • Salt and freshly ground black pepper
  • 500 g (1 lb) ground beef
  • 1 red onion, diced
  • 30 ml (2 tbsp) ground coriander seeds
  • A few drops of Tabasco sauce
  • 3 red, ripe and firm tomatoes, diced
  • 1 large, ripe and firm avocado, diced
  • 12 whole wheat tortillas
  • 250 ml (1 cup) jalapeno cheese, shredded
  • A few leaves of lettuce, torn (optional)


  1. Slice the small onion thinly. Dice the big onion.
  2. In a skillet, heat half of the oil. Brown the thinly sliced onion and 1/3 of the garlic.
  3. Add the crushed tomatoes and 45 ml (3 tbsp) tomato paste.
  4. Cook over low heat for 2 minutes.
  5. Add the chili pepper, sugar and vinegar.
  6. Cook for another 2 minutes.
  7. Mix in the food processor.
  8. Divide into 4 portions, place in 4 bowls and set aside. 
  9. Preheat the oven to 160°C (325°F).
  10. In the same skillet (add some oil if needed), brown the meat.
  11. Add the onion, garlic and coriander. Continue cooking.
  12. Add the rest of the tomato paste and the Tabasco sauce. Season with salt and pepper.
  13. Add the fresh tomatoes. Stir.
  14. Spread the tortillas on the countertop.
  15. Garnish with the beef mix, diced avocado and cheese. 
  16. Roll the tortillas wrapping them partially in aluminum foil or closing them with a toothpick.
  17. Place on a baking sheet.
  18. Cook in the oven for 3 minutes.
  19. If desired, garnish the hot burritos with fresh lettuce.
  20. Serve with a green salad and corn chips, and a sauce on the side.
Availability in stores