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Lentil, spiced beef and roast capsicum burritos

9
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

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 individual, (4 x 40g)

reduced-fat 15% cheddar cheese

½ cup(s), grated, (60g)

reduced-fat natural yoghurt

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.

Notes

SERVING SUGGESTION: Baby spinach or rocket leaves.TIP: You can use red kidney beans instead of lentils.

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