Beef burritos

• doses: 4 items
• tempo ativo: 20 minutes
• tempo total: 50 minutes

Ingredientes

250g cooked rice (you can use a pre-boiled packet here or cook your own)

1 tbsp olive oil or sunflower oil

1 large red onion finely chopped

1 green pepper diced

2 garlic cloves minced

500g beef mince

2 tsp ground cumin

1 tbsp smoked paprika

1 tsp ground coriander

2 large vine tomatoes chopped

10g coriander, stalks finely chopped leaves roughly chopped

1 lime juiced

4 large plain or wholewheat tortilla wraps (12''-14'')

150g Greek yogurt or soured cream

100g white cabbage or romaine lettuce finely shredded

75g grated cheddar

avocado, black beans, sweetcorn, hot sauce (optional)

Instruções

If you're cooking your own rice, prepare 250g cooked rice by following pack instructions. Alternatively, you can use pre-boiled rice of your choice.

Heat the olive oil in a large frying pan over a medium heat. Add ½ the chopped red onion and the green pepper to the pan. Cook for 5 mins until softened. Add the garlic and cook for a further minute.

Add the beef mince to the pan and use your wooden spoon to break it up whilst browning, cooking for 4-5 mins until completely browned. Add the cumin, paprika and ground coriander. Season.

Now add ½ the chopped tomatoes and the coriander stalks and cook for 2 minutes, then add 75ml water. Leave to bubble for 5 mins.

Make the pico de gallo. Add the remaining tomato, red onion and coriander leaves to a small bowl, followed by the lime juice. Season and set aside.

To assemble the burrito, lay a tortilla wrap out in front of you, then spread over a heaped tbsp of yogurt or soured cream, leaving a 2” gap around the edge of the wrap. Top with rice, the beef filling, pico de gallo, a sprinkling of cheese and some of the shredded cabbage/lettuce, keeping everything to the middle of the wrap.

Fold in the left and right sides. Working from the bottom, roll the burrito tightly ending with it seam-side down. Once finished, lay the burrito seam-side down, so it doesn’t fall apart while you make the others.

Once you have rolled all the burritos, heat a large non-stick frying pan over a medium heat. Add the burritos to the hot pan, seam-side down, for 2 mins until browned and sealed together. Now gently turn onto the other side to brown for a further 2-3 mins. Slice open through the middle and serve with extra pico de gallo or hot sauce of your choice.

Informação Nutricional

• Calorias: 704
• Gordura Total: 32.6 g
• Gordura Saturada: 14.8 g
• Sódio: 1.57 mg
• Carboidratos Totais: 60.2 g
• Fibra Alimentar: 7.7 g
• Açúcares Totais: 11 g
• Proteína: 38.6 g