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

  1. Preheat oven to 180°C.
  2. In a frying pan heat oil.
  3. Fry beef until brown, add onion, tomato, KNORR Fresh Ideas Spaghetti Bolognaise sachet contents and water.
  4. Simmer until thickens, then remove from the heat and stir in kidney beans.
  5. Spoon mixture into the centre of the tortillas.
  6. Top with carrots and cheese.
  7. Fold the sides in and then roll the tortillas up.
  8. Place on a greased baking tray keeping the seam underneath.
  9. Brush with oil, sprinkle with cheese and jalapeno chillies.
  10. Bake in a preheated oven for 20-30 minutes until cheese is melted and golden.
  11. Serve with fresh guacamole and sour cream.

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