Leftover Lamb and Bean Burritos

Leftover Lamb and Bean Burritos

Blood Sugar: 8Servings: 5Preparation Time: 15minMeal Category: Lunch
Micronutrients:CalciumFolateMagnesium

Macronutrients per 100g

Energy
276kcal
Sugar
1g
Fat
15g
Fiber
5g
Sat fat
6g
Protein
16g
Carbs
20g
Sodium
301mg

Ingredients

500g / 17.64oz shredded Left-over lamb, 1 tbsp Ground cumin, 2 tsp Ground coriander, 2 tsp Smoked paprika, 0.5 tsp Chilli flakes, 400g / 14.11oz drained and rinsed Black beans or red kidney beans, 1 tsp for greasing Extra virgin olive oil, 6 Wholegrain tortillas, 100g / 3.53oz grated Cheddar cheese

Preparation

1. Heat 500g / 17.64oz shredded Left-over lamb and jus in a saucepan over medium heat. Stir in 1 tbsp Ground cumin, 2 tsp Ground coriander, 2 tsp Smoked paprika, 0.5 tsp Chilli flakes, and 400g / 14.11oz drained and rinsed Black beans or red kidney beans. Cook for 2-3 minutes. 2. Preheat the oven to 180°C (356°F). 3. Lightly grease a large ovenproof dish with 1 tsp Extra virgin olive oil. 4. Spoon the lamb mixture onto the middle of each of the 6 Wholegrain tortillas, fold to form a burrito shape. 5. Place the burritos in the dish and sprinkle with 100g / 3.53oz grated Cheddar cheese. 6. Bake for 10 minutes until the cheese has melted and the burritos are golden.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
60% of RDI
Vitamin C
3% of RDI
Omega 3
7% of RDI
Vitamin A
43% of RDI
Calcium
15% of RDI
Folate
73% of RDI

Good to know

This recipe uses left-over lamb, jus, and vegetables from the Slow-cooked Lamb Shoulder. Serve with a green salad, Greek-style yoghurt, avocado, and tomato with lime juice or Tomato Salsa Salad.

How to Prepare

1. Heat 500g / 17.64oz shredded Left-over lamb and jus in a saucepan over medium heat. Stir in 1 tbsp Ground cumin, 2 tsp Ground coriander, 2 tsp Smoked paprika, 0.5 tsp Chilli flakes, and 400g / 14.11oz drained and rinsed Black beans or red kidney beans. Cook for 2-3 minutes. 2. Preheat the oven to 180°C (356°F). 3. Lightly grease a large ovenproof dish with 1 tsp Extra virgin olive oil. 4. Spoon the lamb mixture onto the middle of each of the 6 Wholegrain tortillas, fold to form a burrito shape. 5. Place the burritos in the dish and sprinkle with 100g / 3.53oz grated Cheddar cheese. 6. Bake for 10 minutes until the cheese has melted and the burritos are golden.

Good to Know

This recipe uses left-over lamb, jus, and vegetables from the Slow-cooked Lamb Shoulder. Serve with a green salad, Greek-style yoghurt, avocado, and tomato with lime juice or Tomato Salsa Salad.

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