When the daily tasks are done and the workday is behind you, there’s nothing better than a quick and easy meal that doesn’t demand hours in the kitchen. These whole wheat tortillas with ground beef are the perfect solution! Made in just a few simple steps, they’re filled with a perfectly balanced combination – juicy beef, fresh vegetables, and melted cheese, all wrapped into one delicious bite. Truly satisfying and full of nutrients.
Tomato paste, red wine vinegar, and a touch of coconut sugar create a warm, flavorful sauce that pairs beautifully with the beef and vegetables. And when baked in the oven, you get those golden crispy edges and melted cheese that turn every bite into a little moment of joy.
And of course, no good dish is complete without a fresh salad on the side – here, it adds a burst of brightness and brings all the flavors to life.
Wholegrain tortillas with beef mince
Ingredients
Optional:
Kaste:
Preparation
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Put oil, finely chopped onion, and crushed garlic cloves in a pan. Gently heat in the oil until the onion becomes translucent. Add the spices and heat gently, stirring constantly. Add the minced meat to the pan and fry until the meat is cooked. At the very end, add the frozen carrot-pea-corn mix and stir through, then let the vegetables cook gently under a lid. Set the filling aside.
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To make the sauce, put oil, finely chopped onion, crushed garlic clove in a small pot and heat gently. Add the tomato paste and season with salt, pepper, red wine vinegar, coconut palm sugar, and parsley, stir. Let the sauce simmer over low heat for about 4 minutes, stirring occasionally.
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Line a baking tray with baking paper and preheat the oven to 200 degrees Celsius. Roll up the tortillas on the baking tray lined with baking paper – to do this, place cheese on the tortilla, then the minced meat filling, and finally the sauce. Roll up and repeat until all tortillas are ready. Warm the tortillas in the oven at 200 degrees Celsius for 4-5 minutes or until the cheese has melted. Enjoy immediately with a fresh salad.
