Prepare this kid-friendly meal ahead of time for a winner in the freezer!
Ingredients
- 2 tablespoons Alfa One rice bran oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium red capsicum, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons Mexican chilli powder
- 500g lean beef mince
- 2 tablespoons tomato paste
- 410g can crushed tomatoes
- 125g can corn kernels, drained
- 400g can kidney beans, drained, rinsed
- 450g packet jumbo tortillas
- 1 cup cooked long grain white rice
- 1 cup grated tasty cheese
- Guacamole, to serve
- Sour cream, to serve
Method
- Step 1Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 6 minutes or until softened. Add garlic and capsicum. Cook, stirring, for 4 minutes or until softened. Add oregano, coriander, cumin and chilli powder. Cook, stirring, for 1 minute or until fragrant. Transfer to a bowl. Set aside.
- Step 2Heat remaining oil in pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Return onion mixture to pan. Stir to combine. Add tomato paste. Cook, stirring, for 1 minute. Add crushed tomatoes. Stir to combine. Reduce heat to low. Simmer, covered, for 10 minutes. Add corn and kidney beans. Simmer, covered, for 10 minutes or until vegetables are tender. Season with salt and pepper. Remove from heat. Set aside to cool for 10 minutes.
- Step 3Place 1 tortilla on a flat surface. Top with 2 tablespoons rice. Top with one-sixth mince mixture. Sprinkle with 2 tablespoons of cheese. Roll up to enclose filling. Repeat with remaining tortillas, rice, mince mixture and cheese.
- Step 4Serve with guacamole and sour cream.
- Low carb
- Low sugar
Nutrition
2561 kj
Energy
24g
Fat Total
10g
Saturated Fat
8g
Fibre
34g
Protein
67mg
Cholesterol
848.08mg
Sodium
8g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
Notes
Freezing information:
To freeze: Follow recipe to end of step 3. Wrap each tortilla in baking paper, then foil. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight.
To reheat: Preheat oven to 180C/160C fan-forced. Cook for 25 to 30 minutes or until heated through (leave in foil and baking paper).
- Author: Katrina Woodman
- Image credit: Chris L Jones
- Publication: Super Food Ideas
0