(please note, the beef pasta & beef burritos use the same beef - you just cook one big batch for the first recipe and use leftovers for the next. If you are cooking both recipes this week, then you will need to double the beef ingredients. If you are not cooking them, follow the recipe as it is below)
Beef:
1 tbsp olive oil
200g chuck steak
1 onion
2 stalks celery
2 tsp crushed garlic
1 tbsp tomato paste
1 cup red wine
1 x 400g tin chopped tomatoes
1 cup beef stock
1 tsp dried oregano
1 tsp salt
1 tsp pepper
Burrito fillings:
1 cup white rice
1 tsp olive oil
1 tsp cumin
1 tsp smoked paprika
1 x 400g tin black beans
1/4 red cabbage
1 lime
1 avocado
2 large flour tortillas
1 cup grated colby cheese
sour cream, to serve
Directions
Rice: Cook 1 cup of rice.
Avocado: Halve and scoop 1 avocado into a bowl. Mash well, and add a squeeze of lime juice then set aside.
Assembly: Warm the leftover beef filling in a pot over medium heat. Drain and rinse ½ tin black beans and add to the beef. Shred ¼ red cabbage. Warm the 2 tortillas in a dry pan or microwave. Layer each tortilla with rice, beef filling, black beans, red cabbage and 1/2 cup grated colby cheese. Add a dollop of avocado and sour cream, or serve with avocado on the side and use as a dip. Fold and serve.
