Mexican
Mexican Beef Burrito
Method
- Place 1 tbs oil, cumin, oregano, paprika, chilli and garlic in a glass or ceramic dish. Add steak and turn to coat. Refrigerate for at least 30 minutes to marinate.
- Meanwhile, place lettuce, cheese, capsicum, avocado and half the coriander into separate bowls. Combine tomato, onion, beans, lime juice and remaining coriander in another bowl. Mix well and set aside.
- Warm tortillas according to packet instructions.
- Serve tortillas, fillings and bean salsa and let everyone serve themselves.
Prep Time
15
Cook Time
10
Serves
4
Ingredients
- Extra virgin olive oil 2 tbsp
- Ground cumin 2 tbsp
- Dried oregano 1/2 tsp
- Paprika 1 tbsp
- Crushed chillies 1/4 tsp
- Beef flank steak 370g
- Lettuce (leaves shredded) 1
- Grated cheese 50g
- Red capsicum (deseeded, sliced) 1/2
- Avocado, sliced 1
- Coriander 1/2 bunch
- Tomato (finely diced) 1
- Red Onion (finely diced) 1/2
- Black beans 80g
- Lime juice 1/2
- Wholegrain tortillas 4
- Garlic crushed 1 clove
Nutrition (Per serving)
- Calories 562
- Fat 33g
- Protein 32.5g
- Carbs 28.8g
- Sugars 6.2g