Festival food recipes Archives

Avocado recipes

Prego roll

10 minutes

Baked beef and bean burritos

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

For the filling:

500 g free-range extra-lean beef mince
1 x 400 g red kidney beans, drained and rinsed
1 onion, finely chopped
3 cloves garlic, crushed
1 x 400 g chopped Italian tomatoes
1 cup beef stock
2 t ground cumin
1 t ground coriander
½ t chilli flakes
1 t oregano
1 t sea salt

For serving:

4 white flour tortilla wraps
80 g feta cheese, crumbled
100 g mozzarella cheese, shredded
Torn coriander and shredded lettuce, for serving (optional)

For the spicy tomato sauce:

1 x 400 g chopped Italian tomatoes
½ cup beef stock
½ t chilli flakes
Sea salt, to taste

Method

Simmer all the filling ingredients, covered, for 20 to 25 minutes. Uncover and simmer for a further 15 minutes, or until reduced and thick.

Preheat the oven to 200°C.

Fill the tortillas with the beef and bean mixture. Roll up and place in an oiled baking dish. Spoon over the tomato sauce and sprinkle with the cheeses. Bake for 15 to 20 minutes until the cheeses melt. (Or heat individually in a microwave.) If you like, sprinkle with torn coriander leaves and shredded lettuce.

To make the spicy tomato sauce, simmer all the ingredients, uncovered, for 15 minutes, then blend until smooth.

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Prego roll

Baked beef and bean burritos

Baked beef and bean burritos

Ingredients

Method