Wednesday, 7 September 2011

Mr Sociable's favourite: vegiefull burritos

Mr Sociable LOVES burritos. He would happily have them for dinner 3-4 nights a week (I make them about once a fortnight). I encourage his love of burritos, because they are really easy to make, they can be made ahead of time & they are very healthy (I make them without using packet mix and include lots of vegies). I often cook the meat and chop the salad vegies during the day, then put it in the fridge ready for dinner time. Leftovers make easy lunch wraps for Franky to take to work the next day, or the meat can be mixed with some peas/corn & served with rice (savory mince).

I wrapped this one a little too full! Only just managed to get it closed.
Lohtown Burritos
1 kg mince (I use kangaroo, but you could use beef or chicken)
4 cloves garlic, finely chopped
1 brown onion
3 carrots grated
3 tbs cumin
1 tsp stock powder (I use the Massells "chicken" stock)
(optional) 1 tin of plain beans, whatever you have - kidney, 3 bean mix, cannellini beans

Brown the onions and garlic in some oil. Brown the mince. Add the cumin, stock power and grated carrot (sometimes I add other vegies too, eg. grated zucchini or finely chopped spinach). Cook until the meat is thoroughly cooked and the vegies soft.

To make this delicious meat into burritos, you will need:
tortillas or lebanese bread
sauce (tomato or chilli sauce)
chopped salad vegies (eg lettuce, tomato, cucumber, avocado, grated carrot)

Ready to assemble - meat, tomato, cheese, cucumber, grated carrot, tortillas
Look at all that vegie goodness!

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