Lentil, spiced beef and roast capsicum burritos
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A great weekend lunch or Saturday night dinner, these burritos are packed full of Mexican flavour – perfect for a weekend fiesta!
Ingredients
Olive oil
1 tsp
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Ground paprika
1 tsp, sweet
Dried chilli flakes
½ tsp
Lean beef mince, raw
250 g
Lentils, canned, rinsed, drained
240 g, (1 x 400g can)
Tomato(es)
2 medium, chopped
Zucchini
1 medium, chopped
Roasted capsicum, not in oil
100 g, chopped
Fresh coriander
2 tbs, chopped, plus extra to garnish
Multigrain tortilla
4 regular, (4 x 40g)
Extra light cheddar cheese
½ cup(s), grated, (60g)
Plain or natural yoghurt, low-fat, no added sugar
¼ cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, paprika and chilli and cook, stirring, for 30 seconds or until fragrant. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned.
2
Add lentils, tomatoes, zucchini and capsicum and cook, stirring, for 3 minutes or until zucchini is just tender. Stir in chopped coriander.
3
Preheat a sandwich press. Top each tortilla with one-quarter of the mince mixture and sprinkle with cheese. Fold to enclose filling. Cook burritos for 2–3 minutes or until golden.
4
Serve burritos topped with yoghurt and extra coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.