Beef Burrito with Homemade Guacamole Salad
A warm wheat tortilla filled with a juicy stuffing of ground beef, beans, corn, rice and a homemade blend of chilli con carne served with delicious guacamole… Real Mexico on a plate!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| WHEAT TORTILLAS | 2 | 4 |
| – cheddar cheese | 50 g | 100 g |
| – cream 18% | 50 g | 100 g |
| STUFFING | ||
| – ground beef | 100 g | 200 g |
| – long grain white rice | 50 g | 100 g |
| – red beans | 50 g | 100 g |
| – onion | 1 | 2 |
| – garlic | 1 clove | 2 cloves |
| – tomato passata | 175 ml | 350 ml |
| – homemade chili con carne seasoning | 2,5 tsp | 5 tsp |
| GUACAMOLE SALAD | ||
| – Haas avocado | 1 small | 1 large |
| – tomato | 1 small | 1 large |
| – red onion | 1 small | 1 large |
| – lemoin | 1 | 1 |
| – fresh coriander | 1/2 bunch | 1 bunch |
You will need
salt, pepper, sugar, olive oil or vegetable oil, a small pot, a large pot, a strainer, a small bowl or a deep plate.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 539.1 kJ | 3605.0 kJ |
| Energy | 129.3 kcal | 864.4 kcal |
| Fat | 8.0 g | 53.8 g |
| of which saturates | 3.0 g | 19.7 g |
| Carbohydrate | 9.8 g | 65.4 g |
| of which sugars | 2.5 g | 16.6 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 4.3 g | 28.7 g |
| Salt | 0.3 g | 2.2 g |
Recipe
1.
Boil half (one) cup of water with 1 tsp of salt. Rinse the rice with cold water in a strainer and add it to the boiling water. Cook for about 15 minutes. Drain excess water in a strainer and rinse the cooked rice with lukewarm water, then set aside.
2.
Peel the onion and garlic and dice them. In a medium-sized pot, heat 1 tbsp of oil, sauté the onion for 2-3 minutes, add the minced meat, garlic and spices and mix thoroughly. Fry for 5-7 minutes until the meat turns grey.
Add the beans and corn and mix thoroughly again. Add tomato passata and simmer for 20-25 minutes, stirring occasionally.
3.
Set the oven to 200° C in „upper & lower” heating mode.
Meanwhile, prepare the salad. Wash the tomatoes, avocado, coriander, and lemon.
Cut the lemon in half and squeeze the juice from both halves. Dice the tomatoes, peel the avocado and dice it. Dry the coriander with a paper towel and chop them. Dice the red onion into small cubes and set half of them aside to add to the meat stuffing.
4.
Mix the salad, drizzle with 1 tbsp of lemon juice, olive oil (or vegetable oil), salt & pepper to taste. Add the remaining finely chopped red onion to the previously prepared meat stuffing and mix.
5.
Place the wheat tortillas on the oven rack, wet your hand with cold water and run it around the perimeter of each tortilla so that the sides are slightly moist – they just need a few drops. Sprinkle the cheddar on the middle of the tortillas and put in the oven for 1-2 minutes.
Take out the tortillas and place rice, minced meat, avocado salad and cream on them, then roll the dough into a burrito, starting from opposite sides, then rolling it lengthwise so that nothing falls out.
6.
Cut the burritos in half and place them on a plate.
If you had prepared two portions, you would have some extra avocado salad to enjoy on the side. It’s so delicious that it will disappear for sure 😉
Mix the remaining lemon juice with water and sugar (to taste) for a refreshing lemonade.
Enjoy your meal!
