Nutty lentils add texture and flavour to these fresh and tangy burritos.
Ingredients
- 500g beef rump steak
- 2 teaspoons ground cumin
- 80ml (1/3 cup) olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2 ripe avocados, mashed
- 1/2 bunch fresh coriander, leaves picked, chopped
- 400g can lentils, rinsed, drained
- 1 long fresh red chilli, seeded, thinly sliced
- 4 flour tortillas
- 60g baby rocket leaves
Method
- Step 1Preheat a barbecue grill or chargrill on high. Sprinkle both sides of beef with cumin. Season. Drizzle over 2 teaspoons of oil. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside to rest.
- Step 2Combine lemon juice, garlic and remaining oil in a bowl. Place avocado in a bowl. Stir in 2 tablespoons of the lemon mixture and half the coriander. Season.
- Step 3Combine the lentils, chilli and remaining lemon mixture and coriander in a bowl. Season.
- Step 4Chargrill tortillas, in batches, for 30 seconds each side or until lightly charred. Place on a plate and cover with a tea towel to keep warm.
- Step 5Slice beef. Divide tortillas among plates. Top with avocado and lentil mixtures, beef and rocket.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2914 kj
Energy
53g
Fat Total
12g
Saturated Fat
7g
Fibre
34g
Protein
78mg
Cholesterol
170.06mg
Sodium
3g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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