Sliced Vegetable and Beef Tortillas
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- For the wraps
- 2 Tbsps olive oil
- 9 ozs ground Beef
- 1 small onion (finely chopped)
- 1 carrot (diced)
- 4 ½ ozs white Cabbage (shredded)
- ¼ cup vegetable stock
- 1 small Leek (sliced)
- ½ sweet Corn (kernels)
- salt
- freshly ground Black pepper
- cayenne pepper
- 4 Wheat Tortillas
- ⅜ cup Sour cream
- ½ cup grated Gruyere
- For the avocado sauce
- 1 small Avocado
- ⅔ cup plain Yogurt
- 1 Tbsp lemon juice
- salt
- freshly ground Black pepper
- Tabasco sauce
Preparation steps
1.
For the wraps: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
2.
Heat the oil in a frying pan and fry the mince with the onion, breaking up the mince to make sure it is brown right through.
3.
Add the carrots, cabbage and stock and cook for 5 minutes. Add the leek and sweetcorn and season with salt, pepper and cayenne pepper.
4.
Spread the tortillas with soured cream. Fill with the mince filling, then fold in about 3 cm|1" on opposite sides and roll up lengthwise. Cut each tortilla in half.
5.
Place the tortillas in the baking dish with the opening uppermost. Sprinkle with cheese and bake in for 10–15 minutes until the cheese has melted.
6.
For the sauce: halve the avocado, remove the stone and spoon the flesh out of the shell.
7.
Puree the avocado, yoghurt and lemon juice and season with salt, pepper and Tabasco. Serve the wraps with the avocado sauce.
