shredded beef burrito

Ingredients

• Coconut oil

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Paprika

  Spices

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cherry tomatoes

  Red, ripe, raw, year round average

  6 cherry tomato or 102g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

• Lime juice

  Raw

  ½ tsp or 3g

• Tortillas

  Ready-to-bake or -fry, flour

  1 ½ tortilla, medium or 69g

• Shredded Beef

  Sampco

  150g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Garlic powder

  Spices

  1 tbsp or 10g

• Chili powder

  Spices

  1 tbsp or 8g

• Coriander seed

  Spices

  1 tbsp or 5g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Cheddar cheese

  1 oz or 28g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

Directions

1. Heat the coconut oil in a large frying pan over a high heat. Add the steak and fry for 1–2 minutes, turning the meat a couple of times. Throw in the onion, red pepper, and garlic and stir-fry for a minute or two. Add the paprika, oregano and tomatoes, season with salt and pepper, and toss everything together for a minute. Add in the kidney beans and cook for another minute, by which time the beans should be warmed through.
2. Pile half the mixture along the middle of each wrap, then top with some chopped cilantro and finish with a squeeze of lime juice. Roll up and enjoy!

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