Summary

Ingredients

• 600 g minced meat
• 280 g corn
• 320 g kidney beans
• 1 clove garlic
• 1 small onion (s)
• 1 small Can / s tomatoes, chunky
• olive oil
• 2 chilli pepper (s)
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ chilli flakes
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 handful coriander greens with stems
• 1 avocado (s)
• 200 g feta cheese
• some cheddar cheese, grated
• 8 wrap (s) (corn flatbread)

Print Recipe Pin Recipe

Instructions

1. Mix 3 pinches salt, cumin, cayenne pepper, paprika powder, chilli flakes, 1 clove chopped garlic, and 2 tablespoons olive oil in a bowl. Let steep for 5 minutes.
2. Heat olive oil in a pan over medium-high heat. Add 600g minced meat and fry for 5 minutes until browned. Chop 1 small onion and 2 chilli peppers (remove seeds and membranes if you prefer less heat), add to the meat, and toast for 2 minutes. Stir in the spice marinade, season with pepper, then add the kidney beans, corn, and tomatoes. Chop the coriander with stems and stir in. Simmer over medium heat for 1 minute while cutting the avocado into strips.
3. Peel and core the avocado, cut into strips. Place 3 avocado strips in the middle of each corn flatbread, crumble some feta cheese on top, and add 2 tablespoons of the minced meat mixture. Fold the flatbread in from the right and left sides, roll up tightly, and place seam-side down in a baking dish. Arrange all burritos side by side and sprinkle with the remaining minced meat mixture and grated cheddar cheese.
4. Preheat oven to 180°C (356°F). Bake for 6 to 7 minutes until the cheese melts. Serve immediately.