Name: Mexican Steak Burritos
Ingredients: 300 g beef steak, cut into thin strips (rump or sirloin); ½ x 35g pouch Farrah’s Burrito Spice Mix; 1 large avocado, stone removed and peeled; Juice from ½ lemon; 400 g can Wattie’s Mexican Style Tomatoes; 400 g can Wattie's Black Beans in Springwater, drained; 250 g pouch microwave brown rice; 1 cup Wattie's frozen Supersweet Corn Kernels; 6 Farrah's Burrito Tortillas; 2-3 cup shredded iceburg lettuce; 1 ½ cup grated cheese; 1 red capsicum, deseeded and cut into strips

Mexican Steak Burritos

These yummy burritos make a great week-night dinner for the whole family. Packed full of vege with loads of flavour - our Mexican Steak Burritos will guarantee clean plates!

Makes 6

Prep Time 20 minutes

Cook Time 10 minutes

Ingredients

300g beef steak, cut into thin strips (rump or sirloin)

½ x 35g pouch Farrah's Burrito Spice Mix

1 large avocado, stone removed and peeled

Juice from ½ lemon

400g can Wattie's Mexican Style Tomatoes

400g can Wattie's Black Beans in Springwater, drained

250g pouch microwave brown rice

1 cup Wattie's frozen Supersweet Corn Kernels

6 Farrah's Burrito Tortillas

2-3 cup shredded iceburg lettuce

1 ½ cup grated cheese

1 red capsicum, deseeded and cut into strips

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Mexican Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Mexican StyleTomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

i

Black Beans

Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.

i

Corn Kernels

Juicy golden supersweet corn kernels, grown under the sunny Gisborne skies where the ideal combination of high sunshine and rich soil creates the perfect conditions for our corn to thrive.

Method

Step 1

Slice the steak into thin strips. Toss meat through the spice mix. Set aside.

Step 2

Mash avocado with lemon juice. Season to taste and set aside.

Step 3

Pour Wattie's Mexican Style Tomatoes into a deep frying pan. Add drained Wattie's Black Beans, rice and Wattie's frozen Supersweet Corn Kernels. Mix together and cook over medium heat, stirring occasionally for about 10 minutes until hot and sauce has absorbed into the rice.

Step 4

While the rice mix is cooking. Heat a frying pan with a dash of oil. Quickly stir fry the spice coated steak strips until cooked.

Step 5

Fill Farrah's Burrito Totillas with rice mix, steak, lettuce, grated cheese, capsicum strips and avocado. Roll to enclose filling.

Tips

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Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

300 g beef steak, cut into thin strips (rump or sirloin)

2

½ x 35g pouch Farrah’s Burrito Spice Mix

3

1 large avocado, stone removed and peeled

4

Juice from ½ lemon

5

400 g can Wattie’s Mexican Style Tomatoes

6

400 g can Wattie's Black Beans in Springwater, drained

7

250 g pouch microwave brown rice

8

1 cup Wattie's frozen Supersweet Corn Kernels

9

6 Farrah's Burrito Tortillas

10

2-3 cup shredded iceburg lettuce

11

1 ½ cup grated cheese

12

1 red capsicum, deseeded and cut into strips

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