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Add a photoSmall meatballs, which are teamed with burritos here, but can form the basis of lots of other dishes.
Ingredientes
- 8 x Old El Paso Soft Flour Tortillas
- 1 sachet Chilli and bean Burrito Spice Mix
- Mild Salsa
- 500g mince - pork, or lamb work best
- 100g cheddar cheese, grated
- 1 x small onion, finely chopped
- 1 x yellow pepper, deseeded and sliced
- 1 x red pepper, deseeded and sliced
- 1tbsp corn oil
- A handful of chopped coriander
Direcciones
- Put the mince, onion, coriander and half of the spice mix in a large bowl. Mix together, then shape into 32 small meatballs (about the size of a whole walnut).
- Heat the oil in a large frying pan and add the meatballs, cook over a medium heat for 4-5 minutes, until lightly browned on all sides. Remove from the pan.
- Add peppers and cook for 2-3 minutes. Return the meatballs to the pan and add the remaining spice mix and 125ml warm water.
- Cover and simmer over a medium heat, for 10 minutes, stirring occasionally and adding a little water if the sauce becomes too dry, until the meatballs are cooked through.
- Warm the Soft Flour Tortillas. pile in 3 or 4 little meatballs per burrito, a sprinkle of cheese and a spoonful of salsa. Roll up, not forgetting to tuck in one end to make a burrito.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 104 | 72% |
| Total Fat 11.77g | 15% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 26mg | 9% |
| Sodium 157mg | 7% |
| Potassium 99mg | 3% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.82g | 1% |
| Protein 6.64g | 11% |
