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Photo of Mexican beef and bean meatball burritos by WW

Mexican beef and bean meatball burritos

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Brown onion

½ small, finely chopped

Garlic

2 clove(s), crushed

Chilli powder

1 tsp, Mexican

Canned red kidney beans, rinsed, drained

1 can(s), (400g can)

Lean beef mince, raw

200 g

Taco sauce

200 ml, (200g jar)

Wholemeal tortilla

160 g, (4x40g), warmed

Mixed salad leaves

80 g

Carrot(s)

1 medium, cut into matchsticks

Beetroot

1 medium, cut into matchsticks

Avocado

½ medium, thinly sliced

Light cheddar cheese

⅓ cup(s), grated, (40g) grated

Instructions

  1. Heat 1 teaspoon oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds. Transfer to a bowl.
  2. Add beans and roughly mash. Add mince and mix to combine. Roll heaped tablespoons of mixture into 12 meatballs.
  3. Heat remaining oil in same pan over medium heat. Cook meatballs, turning, for 5 minutes or until browned.
  4. Add taco sauce and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until meatballs are cooked through.
  5. Place tortillas on serving plates. Top with salad leaves, carrot, beetroot, avocado, meatball mixture and cheese. Roll to enclose filling. Serve.

Notes

SERVING SUGGESTION: Fresh coriander leaves and lime wedges. TIP: To save time, coarsely grate the beetroot and carrot in a food processor. Add it: 2 tbs sour cream to serve. Swap it: Beef mince for lean chicken breast mince.

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