Beef Burrito Wraps
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
702
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps vegetable oil
- 3 cups Minced Beef
- 1 onion (peeled, chopped)
- 1 clove garlic cloves (peeled, chopped)
- 2 Tbsps tomato puree
- ⅞ cup Beef stock
- 2 Tomatoes (chopped)
- 1 red pepper (finely chopped)
- 1 chili pepper (seeds removed, finely chopped)
- ½ cup Kidney beans (tinned, drained)
- 0.333 cup sweet Corn (tinned, drained)
- Cumin (ground)
- 4 Wheat Tortillas
- ½ cup grated Cheddar cheese
- Chili sauce (to drizzle over)
Preparation steps
1.
Heat the oil in a pan and fry the mince until browned. Add the onion and garlic and fry for a further 2 - 3 minutes. Mix in the tomato puree and pour in the stock. Add the tomatoes and red pepper. Simmer for approx. 15 minutes until the sauce has thickened.
2.
Preheat the grill.
3.
Add the chilli, kidney beans and sweetcorn to the meat sauce. Bring to the boil and season with the cumin, salt and ground black pepper.
4.
Spread the meat sauce onto the tortillas, roll them up and place on a baking tray lined with baking parchment with the open side down. Sprinkle with cheese and place under the grill for approx. 5 minutes until the cheese has melted.
5.
Remove from the grill and drizzle with chilli sauce. Cut the tortillas in half and serve on plates with lettuce to garnish, if desired.
