Burrito stacks - Healthy Inspirations

Burrito stacks

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Great Shape – protein, vegetable, carbohydrate

Reset – suits phase 4 (delete bean mixture for other phases)

Serves 4

Ingredients

Olive oil
1 x 400g tin of black beans (optional)
2 cloves garlic, finely chopped
1 tsp ground cumin
sea salt and black pepper
1 punnet cherry tomatoes
2 red capsicum, deseeded and chopped
juice of 2 limes
½ bunch coriander, leaves finely chopped
4 x 100g beef minute steaks
2 baby gem lettuce, trimmed and roughly chopped
40g cheddar cheese, grated

Method

  1. Heat a splash of olive oil in a non-stick frying pan over a medium heat, add the beans, garlic, cumin and a good pinch of sea salt and black pepper. Cook for 5 to 10 minutes, or until thickened.
  2. Halve the cherry tomatoes and mix in a small bowl with the capsicum, lime juice, coriander leaves and 1 Tbsp olive oil, and season well.
  3. Preheat a fry pan over a medium-high heat. Drizzle the steaks with oil, season with sea salt and black pepper and rub all over, then add to the pan. Cook for about 1½ minutes on each side, then remove to a warm plate to rest.
  4. Mash the beans with a fork, adding a splash of water to loosen if needed.
  5. Pile the lettuce onto serving plates. Slice the steaks and place on the lettuce, then top with the bean mixture, grated cheese and a spoonful (or more) of the capsicum salsa.

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