Packed with rice, mince, cheese and vegies, these tantalising burritos are a hearty treat for the taste buds.
Ingredients
- 1 1/2 cups Spicy Mexican mince (reserved from related recipe)
- 2 teaspoons olive oil
- 150g cup mushrooms, sliced
- 1 cup red onion, roasted
- 1 cup roasted red capsicum, sliced
- 2 cups Pea and green onion rice (see related recipe)
- 4 jumbo flour tortillas
- 1 cup grated tasty cheese
- Sour cream, to serve
- Guacamole, to serve
- Lime wedges, to serve
Method
- Step 1Place mince in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until heated through.
- Step 2Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until browned and tender. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until heated through. Add rice mixture. Season with salt and pepper. Cook, stirring, for 5 to 6 minutes or until heated through.
- Step 3Cook tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/4 mince mixture over the centre of tortilla. Top with 1/4 cheese and 1/4 rice mixture. Roll up tortilla, folding in ends, to enclose filling. Repeat with remaining tortillas, mince mixture, cheese and rice mixture. Serve with sour cream, guacamole and lime wedges.
- Low carb
Nutrition
3414 kj
Energy
38.7g
Fat Total
9.5g
Saturated Fat
7.9g
Fibre
30.2g
Protein
81mg
Cholesterol
1267mg
Sodium
82.6g
Carbs (total)
All nutrition values are per serve
Notes
Place leftover tortillas in a large snap-lock bag. Freeze for up to 3 months.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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