Mexican beef and bean meatball burritos
7
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.
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