Burritos with beef and beans
Preparation time:
Recipe highlights Serves: 6
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Gluten free
- Egg free
- Nut free
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Ingredients
- 500 g lean minced beef
1 tablespoon olive oil
1 large onion, diced
1 clove garlic, crushed
1 x 425g can chopped tomatoes, with onions and garlic
1 x 400g can red kidney beans, drained
1/2 packet burrito spice
1 packet burritos
1/2 cos lettuce, shredded
2 tomatoes, diced
1 large carrot, grated
1 zucchini, grated
4 spring onions, chopped
1 tablespoon parsley, chopped
1/2 cup Salsa sauce
1/2 cup low fat yoghurt, or light sour cream (you can mix with 1 small clove of crushed garlic)
Cooking method
-
1. Heat oil in saucepan, add meat and brown lightly.Add onion and garlic and continue cooking until onion is soft.
2. Add all other ingredients and bring to the boil, then reduce heat and simmer for 10-15 minutes until meat is cooked and liquid is evaporated.
3. Heat burrito or taco shells according to packet instructions.
4. Fill burritos or tacos with meat sauce, salad mix, grated cheese, salsa and yoghurt.
Notes: For a fun meal, put salads, salsa and sauces on the table and let everyone fill their own.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 432.53g | 100.00g |
| Energy (kJ) | 2715.30kJ | 627.77kJ |
| Protein (g) | 30.35g | 7.02g |
| Total fat (g) | 28.37g | 6.56g |
| - Saturated fat (g) | 5.77g | 1.33g |
| - Polyunsaturated fat (g) | 8.13g | 1.88g |
| - Monounsaturated fat (g) | 12.56g | 2.90g |
| Cholesterol (mg) | 43.58mg | 10.08mg |
| Carbohydrate-available (g) | 61.28g | 14.17g |
| CarbohydrateSE (g) | 61.21g | 14.15g |
| - Sugars (g) | 8.77g | 2.03g |
| Water (g) | 291.70g | 67.44g |
| Dietary fibre (g) | 13.67g | 3.16g |
| Thiamin (mg) | 0.34mg | 0.08mg |
| Riboflavin (mg) | 0.23mg | 0.05mg |
| Niacin (mg) | 5.81mg | 1.34mg |
| Niacin equivalents (mg) | 11.34mg | 2.62mg |
| Vitamin C (mg) | 28.24mg | 6.53mg |
| Total folate (ug) | 59.96ug | 13.86ug |
| Total vitamin A equivalents (ug) | 307.95ug | 71.20ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 1852.58ug | 428.31ug |
| Sodium (mg) | 642.24mg | 148.48mg |
| Potassium (mg) | 1015.20mg | 234.71mg |
| Magnesium (mg) | 147.00mg | 33.98mg |
| Calcium (mg) | 239.52mg | 55.38mg |
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Recipe publication date on: 03/26/2007
Last reviewed on: 02/10/2013
