Cheesy Burritos
23/09/2019 Canteen recipes, Everyday, GREEN, HKA Kitchen, Lunchbox, Recipes, Sandwiches & wraps, Uncategorized

GREEN (ACT & SA) / Everyday NSW
Makes 10 Serves
Ingredients:
- 1 large brown onion, finely diced
- 1 tbsp. olive oil
- 1kg lean pork mince
- 1 tsp. cumin
- 1 tsp. paprika
- 2 tbsp. of tomato paste, no added salt
- 1 can (400g) diced tomatoes
- 1 cup beef stock
- 1 can (400g) black beans, rinsed drained
- 1 can (400g) corn kernels, drained
- 4 cups of iceberg lettuce, chopped finely
- 2 cups of ripe tomatoes, seeds removed and chopped into small squares
- ½ cup light Greek yoghurt
- 1.5 cups light tasty cheese, shredded
- 1.5 cups brown rice, cooked
- 10 regular flour/corn tortillas
Method:
- Brown the onion in a saucepan in the olive oil over medium heat
- Add the mince and stir until brown, add the spices and stir until fragrant
- Increase the heat to high. Add the tomato paste and stir through until combined, then add the canned tomatoes and stock.
- Bring to the boil, and then simmer the sauce until it thickens.
- Divide the sauce between the 10 tortillas.
- Place 1 tablespoon each of the beans, rice and corn on each tortilla
- Divide the lettuce up and fill the tortilla with lettuce and the tomato
- Place 1 tablespoon of Greek yoghurt on top and sprinkle with the cheese
- Grill in the sandwich press until cheese is melted
Variations:
You can use lean beef, chicken, turkey, kangaroo or lamb mince in place of pork
Try using beans instead of mince for a vegetarian version.
For a printable version click here
