Sizzling One-Pan Chicken Fajitas
Bring the restaurant experience home with these incredibly easy and flavorful one-pan chicken fajitas. Everything cooks together in a single skillet for a delicious, low-mess meal perfect for any weeknight.
Classic Burritos
Classic Burritos are a reliable crowd-pleaser: seasoned beef, fluffy rice, beans and cheese wrapped in warm tortillas and finished until lightly crisp outside.
This version keeps things practical and tasty, with balanced seasoning and clear steps so you can get dinner on the table fast.
Ingredients
- 120 g Salsa
- 1 Lime cut into wedges
- 1 medium Onions finely chopped
- 1 tsp Chilli Powder
- 4 large Flour tortillas warmed
- 1 tsp Smoked Paprika
- 150 g Cheddar grated
- 1 tsp Ground cumin
- Black Pepper, to taste
- 300 g Cooked Rice warm
- 1 tbsp Tomato purée
- 1 tbsp Olive Oil
- Sour Cream optional, to serve
- 1 x 400 g tin Black beans drained and rinsed
- 2 cloves Garlic minced
- 500 g Beef Mince
- Salt, to taste
Method
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- Heat olive oil in a large pan over medium-high heat. Cook onion for 4 to 5 minutes until softened, then add garlic for 30 seconds.
- Add beef mince and cook until browned, breaking it up as it cooks.
- Stir in chilli powder, cumin, smoked paprika and tomato purée, then cook for 1 minute.
- Add black beans and a splash of water, then simmer for 5 minutes until thick and well seasoned. Add salt and pepper to taste.
- Warm tortillas. Divide rice, beef-bean mix, cheese and salsa between tortillas.
- Fold in sides and roll tightly into burritos.
- Optional: sear burritos seam-side down in a dry pan for 1 to 2 minutes per side until lightly crisp.
- Serve hot with sour cream and lime wedges.
Notes
Warm tortillas before filling so they roll tightly without cracking.
Do not overfill; tighter burritos hold shape better and sear more evenly.
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