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Ingredientes
- vegetable oil
- 1 onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tbsp chilli paste
- 1 tspn ground cumin
- 1 tspn ground coriander
- 600 gm minced beef
- 1 can diced tomatoes
- 1 can red kidney beans, drained & rinsed
- ½ cup beef stock
- 3 tbsp chopped fresh coriander
- sea salt & freshly ground pepper
- 8 tortillas, warmed
- ¼ Iceberg lettuce, shredded
- 1 avocado, sliced
- grated tasty cheese
- cream or sour cream
Direcciones
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until softish, stirring now and again.
- Add the spices and briefly cook to toast, continually tossing.
- Then add the mince and cook, mashing and stirring with a wooden spoon until it changes colour.
- Add the tomatoes, red kidney beans, stock, chopped coriander, quite a bit of salt and a decent amount of ground pepper. Mix well and cook for about 20-30 mins until thick and fragrant, stirring and mashing now and again.
- Preheat overhead grill to the highest degree.
- Lay a warm burrito on a work bench, spoon some mince along the centre and top with lettuce and avocado. Then roll up and place in an oven tray, seam side down, in one layer. Repeat the process.
- Scatter grated cheese over the top and sprinkle with a little cream. Then cook under the overhead grill until the cheese is golden and bubbling.
- Serve with a salsa and simple green salad on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 535g | |
| Recipe makes 4 servings | |
| Calories 793 | |
| Calories from Fat 309 | 39% |
| Total Fat 34.38g | 43% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 1019mg | 42% |
| Potassium 1284mg | 37% |
| Total Carbs 81.84g | 22% |
| Dietary Fiber 16.3g | 54% |
| Sugars 7.28g | 5% |
| Protein 41.33g | 66% |
