Mexican Burritos
Guests can assemble this dish themselves saving you time in the kitchen.
4 people
15 minutes
30 minutes
Ingredients
- 150 g Cherry Tomatoes
- 1 can Kidney Beans drained and rinsed
- 1 - SuperValu Avocado finely chopped
- 1 tbsp SuperValu Fresh Coriander finely chopped
- 1 - SuperValu Lime juiced
- 50 g SuperValu Mixed Baby Salad Leaves
- 0 - SuperValu Olive Oil
- 700 g SuperValu Quality Irish Sirloin Steak
- 8 - SuperValu Tortilla Wraps
For the Mexican Spice Mix
-
1
tsp
Ground Coriander
-
1
tsp
Ground Cumin
-
2
tsp
Paprika
-
1
pinch
SuperValu Chilli Powder
-
3
tbsp
SuperValu Olive Oil
-
1
tbsp
SuperValu Oregano
-
0
-
SuperValu Whole Black Peppercorns
Method
- In a bowl, combine paprika, coriander, cumin, chilli powder, pepper, salt and oregano with the oil. Rub the sirloin with the mixture of spices, and let the steak marinate for 30 minutes covered in cling film. Preheat a barbecue or grill to medium heat.
- Meanwhile, place cherry tomatoes, avocado, beans, coriander and lime juice in a small bowl. Season to taste with salt and pepper. Stir to combine.
- Grill the steak for 3 to 4 minutes each side for medium and transfer to the side. Cover. Set aside for 5 minutes. Thinly slice.
- Heat tortillas following packet directions.
- To serve place 1 tortilla on a plate then top with salad leaves, sirloin and avocado mixture. Fold up tortilla to enclose fi lling. Repeat with remaining mixture.
