Lentil, spiced beef and roast capsicum burritos
1 medium, finely chopped
2 clove(s), crushed
1 tsp, sweet
dried chilli flakes
lean beef mince
lentils, canned, rinsed, drained
240 g, (1 x 400g can)
2 medium, chopped
1 medium, chopped
roasted capsicum, not in oil
100 g, chopped
2 tbs, chopped, plus extra to garnish
4 individual, (4 x 40g)
reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
reduced-fat natural yoghurt
- 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.
- Add lentils, tomatoes, zucchini and capsicum and cook, stirring, for 3 minutes or until zucchini is just tender. Stir in chopped coriander.
- 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.
- Serve burritos topped with yoghurt and extra coriander.