Ground Beef Tortilla Wraps
Ground Beef Tortilla Wraps - Mexican-style wraps filled with beef, beans and vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the tortillas
- 150 grams Whole wheat flour
- 1 pinch salt
- 2 Tbsps sunflower oil
- 50 milliliters water
- For the ground beef mixture
- 2 Tomatoes
- 1 red Bell pepper
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 300 grams Ground beef
- 1 red chili pepper
- 150 grams Kidney beans (from a can)
- 1 tsp ground Cumin
- salt
- peppers
Preparation steps
For the tortillas: Mix the flour with salt, oil and water and knead to create a smooth dough. Cover and let stand for about 20 minutes.
Knead the dough again on a floured surface and divide into 4 pieces. Roll each piece with a rolling pin into a 25 cm (approximately 9 3/4-inch) thin circle. Cook each tortilla in a skillet about 1 minute on each side until dark brown spots appear. When the dough inflates, use a spatula to press it down. Keep warm.
For the beef mixture: Blanch the tomatoes in boiling water, remove from water, peel, core, quarter and cut into cubes. Rinse the bell pepper, cut in half, remove the seeds and ribs and cut into small cubes. Peel the onion and finely chop. Peel the garlic and press in a garlic press.
Heat the oil in a skillet and sauté the onion. Add the ground beef and the garlic and sauté until browned and crumbly. Add the diced tomatoes and bell pepper and cook uncovered until thickened, about 15 minutes.
Rinse the chile pepper, cut in half lengthwise, remove seeds and chop. Add the chopped chile pepper and the drained beans to the meat, bring to a boil and season with cumin, salt and pepper. Place on the tortillas and serve with green salad, if desired.
