Have some mid-week fun with Mexican beef wraps. They make great leftovers for lunch too.
Ingredients
- 2 teaspoons oil
- 600g beef mince
- 300g can kidney beans, rinsed and drained
- 200g jar store-bought salsa (medium heat)
- 1/2 cup chopped coriander
- 8 flour tortillas
- 1 avocado, sliced, to serve
- sour cream, to serve
- shredded butter lettuce, to serve
- grated tasty cheese, to serve
Method
- Step 1Heat oil in a non-stick frying pan over medium heat. Cook mince for 5 minutes or until browned.
- Step 2Add salsa and kidney beans, increase heat to high and simmer for a further 8-10 minutes or until sauce is reduced and thickened.
- Step 3Stir through the coriander.
- Step 4To serve, warm the tortillas in the oven following packet instructions. Serve mince on the tortillas, with sour cream, avocado, lettuce and cheese. Roll up to enclose.
- Low carb
- Low sugar
- Lower gi
Nutrition
2480 kj
Energy
34g
Fat Total
11g
Saturated Fat
7g
Fibre
38g
Protein
114mg
Cholesterol
664.93mg
Sodium
5g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Tortilla is the Mexican word for a type of unleavened bread traditionally made from corn but these days, also from wheat. The wheat variety is best with this recipe. To reduce the fat content, use lean beef mince and reduced-fat cheese and sour cream (or leave them out). Children will enjoy compiling their own wrap but may prefer a milder salsa.
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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