Baked Mexican Burrito
Served with guacamole and sour cream, these Mexican-style baked tortillas make the perfect half-time snack.
Serves 4 | Preparation Time: 20 mins | Cooking Time: 30 mins
Ingredients
- 1 tablespoon oil
- 500 gram Beef strips
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
- 350 millilitre water
- 400 gram Tin red kidney beans, drained and rinsed
- 8 Flour tortillas
- 1 Carrot, grated
- 1 cup grated Cheddar cheese
- 5 Jalapeno chillies, sliced for garnishing (optional)
Instructions
- Preheat oven to 180°C.
- In a frying pan heat oil.
- Fry beef until brown, add onion, tomato, KNORR Fresh Ideas Spaghetti Bolognaise sachet contents and water.
- Simmer until thickens, then remove from the heat and stir in kidney beans.
- Spoon mixture into the centre of the tortillas.
- Top with carrots and cheese.
- Fold the sides in and then roll the tortillas up.
- Place on a greased baking tray keeping the seam underneath.
- Brush with oil, sprinkle with cheese and jalapeno chillies.
- Bake in a preheated oven for 20-30 minutes until cheese is melted and golden.
- Serve with fresh guacamole and sour cream.
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07 May 2012 Chef Wendy
Thank you for the feedback! For something different why not try beef or chicken mince next time!
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