Beef Wraps (Print Version)
# Ingredients:
→ Spice Blend
01 -
1/4 teaspoon ground black pepper
02 -
Optional: a pinch of cayenne pepper
03 -
2 teaspoons each of paprika and cumin powder
04 -
1 teaspoon each of dried oregano, salt, and onion powder
→ Meat Mixture
05 -
1/2 onion, minced
06 -
500 grams (1 pound) lean minced beef
07 -
1/2 tablespoon of olive oil
08 -
A couple of garlic cloves
09 -
Three tablespoons water
10 -
2 tablespoons of tomato paste
→ Filling
11 -
Chopped fresh cilantro (optional)
12 -
A cup of cooked black beans
13 -
3 diced tomatoes with seeds removed
14 -
A cup of corn (kernels)
15 -
3 cups of shredded lettuce or cabbage
16 -
1/2 a red onion, finely chopped
17 -
1 1/2 cups cheese for melting, grated
18 -
6-8 large flour tortillas (10 inches/25 cm or bigger)
19 -
3 cups of cooked long-grain white rice
# Instructions:
01 -
Warm oil in a pan, cook garlic and onion until lightly golden. Add the beef and stir until browned. Mix in the spices, tomato paste, and water. Let it cook until it's flavorful and saucy, not too dry. Let cool for 10 minutes.
02 -
If serving burritos warm, you can heat up the tortillas as the package says.
03 -
Put rice, meat, lettuce, corn, beans, diced tomato, chopped onion, cilantro, and cheese close to one side of the tortilla.
04 -
Fold the bottom over the filling, fold in both sides, and roll it up snugly. Cover each one with foil.
05 -
To warm them up, pan-sear in foil on medium-high heat or bake at 180C/350F for 20 minutes until crispy and heated through.
# Notes:
01 -
If using cabbage in place of lettuce, they're great for freezing.
02 -
Add more veggies to the meat mix if you'd like.
03 -
Goes great with salsa and sour cream on the side.