Chuck Steak Burrito

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18 Ingredients

Number of servings

600grams chuck steak
1tablespoons olive oil
1 onion
1teaspoons cumin
1teaspoons paprika
1/2teaspoons cinnamon
1/3 cup chipotle in adobo sauce
2tablespoons oregano leaves
450grams packet long grain microwave rice
4 wholegrain tortillas
1/2 cup grated cheddar cheese
400grams can black beans, rinsed, drained
1 avocado, mashed
2 truss tomatoes, diced
2 cups Shredded iceberg lettuce (to serve)
4 sprigs coriander (to serve)
4tablespoons sour cream (to serve)
4 lime, wedges (to serve)

Nutrition per serving

43% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Tip:

Gravy beef would also work well in this recipe

Method

Step 1 of 5

In a large casserole dish or saucepan heat the oil over medium heat and cook the onion for 5 minutes or until softened. Add the spices and cook for 1 minute.

Step 2 of 5

Add the beef and cook for 3 to 4 minutes or until browned. Add the chipotle sauce, oregano and ¾ cup water. Season, stir well and bring to the boil. Reduce heat to a simmer, cover and cook for 1 ½ hours or until beef is tender. Remove from heat.

Step 3 of 5

Meanwhile, prepare rice according to packet instructions.

Step 4 of 5

Warm tortillas according to packet instructions. Sprinkle with cheese.

Step 5 of 5

Top the tortillas with rice, beans, beef mixture, avocado, tomatoes, lettuce, and coriander sprigs. Wrap up the burrito to enclose the filling and serve with sour cream and lime wedges.

Chilli Beef Tortillas

Difficulty