Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 small onion (chopped (30g))
  • 8.8 oz ground beef (250g)
  • 2 garlic cloves (minced)
  • 1 tsp each cumin, paprika, ground coriander
  • pinch chili powder
  • 1 tbsp tomato puree (15g)
  • 7 oz chopped tomatoes (tinned, 200g)
  • 1 tsp apple cider vinegar
  • 1.4 oz beef or chicken stock (40ml (3 tbsp))
  • Salt and pepper to taste
  • 6 coconut flour tortillas
  • 1/4 cup grated cheddar (28g)
  • 1/2 baby gem lettuce (shredded (50g))
  • 1 avocado (diced (150g of flesh))
  • 2.1 oz cherry tomatoes (quartered or halved (60g))
  • 4 tbsp sour cream
  • 2 tbsp chopped coriander (8g)

Instruction

  • Make the tortillas as per my recipe here.
  • Heat 1 tbsp of olive oil in a frying pan. Fry the onion and garlic on a medium heat for 3 minutes until slightly soft.
  • Add the beef and cook for a further 4 - 5 minutes until browned and cooked through.
  • Add spices, tomato puree, tomatoes, apple cider vinegar, stock and seasoning. Cook for about 5 - 10 minutes or until thick. Taste and adjust the seasoning to taste.
  • Place a sheet of tin foil on a flat surface, add 1 tortilla and layer with 3 - 4 tbsp of mince, cheese, lettuce, avocado, fresh tomatoes, coriander and sour cream. Option to also add a squeeze of lime.
  • Roll the tin foil up into a burrito shape and cut in half with a sharp knife. Repeat for all the remaining tortillas.