- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 500g lean beef mince
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chilli powder
- 400g can diced tomatoes
- 1 red capsicum, chopped
- 2 tablespoons tomato paste
- 1/3 cup Massel beef stock
- 300g can red kidney beans, drained, rinsed
- 1/2 cup coriander leaves, chopped
- 8 flour tortillas (see note)
- 3/4 cup grated cheddar cheese
- Sour cream, to serve
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned.
- Step 2Add cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, capsicum, tomato paste and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander.
- Step 3Warm tortillas following directions on packet. Divide beef mixture between tortillas. Spread along centre of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese.
- Step 4Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2193 kj
Energy
24g
Fat Total
10g
Saturated Fat
7g
Fibre
41g
Protein
94mg
Cholesterol
779.14mg
Sodium
8g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Flour tortillas are a round flatbread made from wheat or finely-ground corn, traditionally used in Mexico to make burritos. They’re also great cut into bite-sized pieces to use for dips.
- Author: Cathie Lonnie
- Image credit: Steve Brown
- Publication: Super Food Ideas
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