Snazzy Beef Burritos

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 2 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. It's Pickling Time!

   Place the pickling liquid in a bowl with 2 tbsp of warm water and a pinch of salt. Toss through the cabbage and carrot until coated and set aside to pickle.

2. Brown the Beef

   Drain any liquid from the beef packaging and pat the strips dry with paper towel. Place a deep pan over a high heat with a drizzle of oil. When hot, brown the strips for 2-3 minutes, shifting as they colour. Remove from the pan on completion, season, and set aside.

3. Let's Get Spicy

   Return the pan to a medium heat. Add in the Mexican spice blend and fry for 30-60 seconds until fragrant, shifting constantly. Stir through the cooked chopped tomatoes and 85ml of water. Reduce the heat slightly and simmer for 10-12 minutes until reduced and thickened.

4. While the Sauce is Simmering…

   In a small bowl, combine the cottage cheese with three-quarters of the chopped coriander. Loosen with a splash of milk or water, season, and set aside for serving. Place a clean, dry pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30 seconds per side until heated through. Stack on a plate as you go to keep warm.

5. Finishing Touches

   Once the sauce has reduced, add in the beef strips and the drained kidney beans and stir for 2-3 minutes until heated through. Season to taste with salt, pepper, and a sweetener of choice. Remove from the heat on completion.

6. Marvelous Mexi Night!

   Smear the coriander cottage cheese over one half of each wrap and load up with the chunky beef chilli. Top with the pickled slaw and dollop over the guacamole. Garnish with the remaining coriander, roll up, and tuck in. (Disclaimer: they get messy, but it's so worth it!)

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