Tex Mex Burritos You Need To Try

These Tex Mex Burritos are packed with protein, veggies, and so much flavour. They’re perfect for busy weeknights, on-the-go lunches or whenever you need them.

Ingredients –

Vegetable Fajita Mix –

1 tsp (5ml) – Neutral Oil (Vegetable Oil)
1 – Brown (Yellow) Onion, Thinly Sliced
1 – Green Bell Pepper (Capsicum), Thinly Sliced
1/2 tsp (1.5g) – Smoked Paprika
1/2 tsp (1.5g) – Ground Cumin
Seasoning To Taste

Turkey Mix –

2 tsp (10ml) – Neutral Oil (Vegetable Oil)
500g (1.1lbs) – Lean Turkey Mince
1 Tbsp (7g) – Ground Cumin
1 tsp (2.5g) – Sweet Paprika
1 tsp (2.5g) – Chilli Powder
1 Cup (200g)- Salsa of Choice
Seasoning To Taste

Wraps & Fillings –

2 – Avocados, Mashed
1/2 – Lime, Juiced
Seasoning To Taste
1 Can (400g) – Black Beans, Rinsed
5 – Tortillas
1-2 – Baby Cos (Romaine Lettuce), Shredded
150g (5.2oz) – Mozzarella Cheese, Shredded

Method –

1. Place a nonstick pan over medium-high heat. Once hot, add neutral oil, onion and bell pepper (Capsicum). Sauté for 4-5 minutes or until golden and slightly translucent. Add the smoked paprika, cumin and seasoning to taste. Mix and cook for 1 minute. Remove from the pan.

2. In the same pan, add the neutral oil. Once hot, add the turkey mince and fry for 5 minutes, breaking it up. Add the cumin, sweet paprika, chilli powder (optional), salsa and seasoning to taste. Mix well and cook for 2 minutes. Check seasoning levels and remove them.

3. Mix the avocado, lime juice and seasoning to taste in a bowl.

4. Slightly warm the tortillas in the microwave for 10 seconds. The tortillas will be easier to fold.

5. In order of your choice, place the tortillas flat on a bench and add the mashed avocado, vegetable fajita mix, black beans, turkey mix, shredded lettuce, and mozzarella cheese. Wrap and fold tightly into 5x tortillas.

6. Place a nonstick pan over medium-high heat. Add a splash of neutral oil and toast the burritos on all sides until lightly golden. Remove, let cool and wrap in food paper. This step is optional.

7. Store the burritos in the fridge for up to 3 days and in the freezer for up to 4 months. Dig in.

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