Ingredients:
• 250 g extra lean ground beef
• 250 g extra lean ground beef
• 250 g minced onion
• 1 teaspoon (5 ml) ancho chilli powder*
• 1/2 teaspoon (2 ml) ground cumin
• 540 ml can black beans, rinsed well and drained
• 1-1/2 cups (375 ml) salsa (mild, medium or hot)
• 1 cup (250 ml) frozen corn kernels • 3 cups (750 ml) cooked white or brown short or long grain rice
• 6 10-inch whole grain tortillas • 3 cups (750 ml) chopped romaine lettuce • 1 cup (250 ml) shredded Monterey Jack cheese
• 12 thin slices, ripe avocados from Mexico
Directions:
In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened for about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Can be served cold, at room temperature or warmed in the microwave if desired.
* Substitute chili powder if ancho chili powder is not available
In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened for about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Can be served cold, at room temperature or warmed in the microwave if desired.
* Substitute chili powder if ancho chili powder is not available
Rustic guacamole
• 2 very ripe avocados
• 1-2 fresh red chillies, finely chopped
• a few sprigs fresh coriander, finely sliced
• ½ a red onion, peeled and finely chopped (or handful finely chopped spring onions)
• 1 tomato, chopped
• juice of 2 limes
• 1-2 fresh red chillies, finely chopped
• a few sprigs fresh coriander, finely sliced
• ½ a red onion, peeled and finely chopped (or handful finely chopped spring onions)
• 1 tomato, chopped
• juice of 2 limes
• 2-3 deseeded tomatoes, finely chopped (optional)
Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chilli and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go. Have a taste to check the balance, and season with salt and pepper if needed.
Sour Cream or Plain Yoghurt
Lime Wedges
Jelapeno Peppers
Grated Cheddar Cheese
Garlic Mayo Grated Carrots
Red Onion Sliced
Lettuce
Lime Wedges
Jelapeno Peppers
Grated Cheddar Cheese
Garlic Mayo Grated Carrots
Red Onion Sliced
Lettuce
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