Looking for something to do with leftover roast?
Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying.
Ingredients
1/3 cup olive oil
3 medium brown onions, sliced
3 garlic cloves, sliced
1 tsp salt
1/2 tsp chilli powder (optional)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp pepper
400g tin red kidney beans, drained
200g chopped tinned tomatoes
300g roast beef, cut into thin strips
8 jumbo tortillas
1 1/2 cups cooked brown rice, warmed
1 cup grated cheddar cheese
8 heaped tbsp guacamole
2 handfuls rocket, picked and washed
pickled sliced jalapenos (optional)
Method
- Place olive oil in a saucepan over high heat. Add onion and garlic and cook for about 5 minutes until starting to colour.
- Add salt and spices and cook a further 2 minutes.
- Add beans and tomatoes and cook 5 minutes on a medium heat.
- Add beef (or other meat) and stir, cook on high for 3 minutes or until meat is heated through.
- Wrap tortillas in foil and warm in the oven or warm them in a sandwich press for a few seconds to make them easier to handle.
- Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole and rocket.
- Serve with jalapeno peppers and your favourite chilli sauce.
Serves 6
Chef: Jane and Jeremy Strode
Photo: Natalie Boog
Source: The Sydney Morning Herald
Mexican, Quick, Healthy, Kid-friendly, Nut free, Egg free, Lunch
