Cheesy Burritos

25/11/2020
Category, , , ,
Yields10 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 1 large brown onion, finely diced
 1 tsp olive oil
 1 kg lean pork mince
 1 tsp cumin
 1 tsp papika
 2 tbsp tomato paste, no added salt
 400 g diced tomatoes (canned)
 1 cup beef stock
 400 g black beans, rinsed drained
 400 g corn kernels, drained
 4 cups iceberg lettuce, chopped finely
 2 cups ripe tomatoes, seeds removed and chopped into small squares
 ½ cup light Greek yoghurt
 1.50 cups reduced-fat tasty cheese, shredded
 1.50 cups brown rice, cooked
 10 regular flour/corn tortillas

Method

1

Brown the onion in a saucepan in the olive oil over medium heat.

2

Add the mince and stir until brown, add the spices and stir until fragrant.

3

Increase the heat to high. Add the tomato paste and stir through until combined, then add the canned tomatoes and stock.

4

Bring to the boil, and then simmer the sauce until it thickens.

5

Divide the sauce between the 10 tortillas.

6

Place 1 tablespoon each of the beans, rice and corn on each tortilla.

7

Divide the lettuce up and fill the tortilla with lettuce and the tomato.

8

Place 1 tablespoon of Greek yoghurt on top and sprinkle with the cheese.

9

Grill in the sandwich press until cheese is melted.

Tips

  • 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.
Nutrition Facts

Serving Size 249g

Servings 10

Amount Per Serving
Calories 421
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 2.0g10%
Sodium 567mg24%
Total Carbohydrate 31g11%
Dietary Fiber 3.7g15%
Sugars 7.2g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 large brown onion, finely diced
 1 tsp olive oil
 1 kg lean pork mince
 1 tsp cumin
 1 tsp papika
 2 tbsp tomato paste, no added salt
 400 g diced tomatoes (canned)
 1 cup beef stock
 400 g black beans, rinsed drained
 400 g corn kernels, drained
 4 cups iceberg lettuce, chopped finely
 2 cups ripe tomatoes, seeds removed and chopped into small squares
 ½ cup light Greek yoghurt
 1.50 cups reduced-fat tasty cheese, shredded
 1.50 cups brown rice, cooked
 10 regular flour/corn tortillas

Directions

1

Brown the onion in a saucepan in the olive oil over medium heat.

2

Add the mince and stir until brown, add the spices and stir until fragrant.

3

Increase the heat to high. Add the tomato paste and stir through until combined, then add the canned tomatoes and stock.

4

Bring to the boil, and then simmer the sauce until it thickens.

5

Divide the sauce between the 10 tortillas.

6

Place 1 tablespoon each of the beans, rice and corn on each tortilla.

7

Divide the lettuce up and fill the tortilla with lettuce and the tomato.

8

Place 1 tablespoon of Greek yoghurt on top and sprinkle with the cheese.

9

Grill in the sandwich press until cheese is melted.

Cheesy Burritos
IngredientsDirections