Mexican Pork & Veal Burritos
with Sour Cream
- Gluten
- Milk
- May contain traces of allergens
- Soy
A family film night feast if ever there was one. We recommend getting all the gang involved to bring this assembly job to life. Give everyone in your clan some pre-prep to do – it’s so much more fun that way! These tasty packages will satisfy big kids and little kids alike.
Ingredients
1
red onion
1
red capsicum
1 packet
pork & veal mince
½ sachet
Mexican Seasoning
1 packet
flour tortillas
(Contains: Gluten May be present: Soy)
½ bag
baby spinach leaves
1 tub
sour cream
(Contains: Milk)
1 block
Cheddar cheese
(Contains: Milk)
½
lemon
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely slice the red onion and red capsicum, wash the baby spinach leaves, grate the cheddar cheese, and slice the lemon into wedges.
Heat the olive oil in a large frying pan over a medium-high heat. Cook the red onion and red capsicum for 4-5 minutes, or until softened. Cook the pork & veal mince for 5-6 minutes, or until browned and cooked through. Stir through the mild Mexican seasoning for 1 minute, or until fragrant. Season to taste with salt, pepper and extra Mexican seasoning, if you like! Remove the pan from the heat.
Meanwhile, heat the flour tortillas in a microwave or sandwich press for 1-2 minutes, or until warmed through. Set aside on a plate, covered.
To serve, lay the baby spinach leaves in the base of the heated wraps. Spoon over a generous scoop of Mexican mince. Top with sour cream and grated Cheddar cheese. Squeeze over some fresh lemon. Enjoy!
