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Taco Roll
Bursting with fresh veggies, lean protein, and a kick of Mexican-inspired flavour this taco roll appeals to all ages.
8
Serves
0
Serves of Fruit
(Per Serve)
3
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 tbsp oil
- 500g lean beef mince
- 30g salt-reduced taco seasoning
- 2 tbsp tomato paste
- ½ cup water
- 1 carrot, grated
- ¾ cup corn kernels
- ½ cup black beans, mashed
- 150g baby spinach
- 125g light sour cream
- ½ of a 300g jar of mild, chunky tomato salsa
- 1 avocado
- 1 tsp lemon juice
- 125 grated, reduced-fat cheese
- 8 x 12-inch wholegrain/wholemeal tortillas
METHOD:
- Pre-heat oven to 180°C. Line a baking tray with baking paper.
- In a pan, cook mince until brown, then add tomato paste and taco mix. Cook through for a further five minutes.
- Add the corn and mashed black beans. Warm through then allow to cool (if the mix is too hot it will soak through the tortillas.)
- If using fresh avocado, mash with a squeeze of lemon juice.
- Lay tortillas on a bench, spread a tablespoon of smashed avocado on each tortilla. Layer with baby spinach, ½ cup of the cooled taco mince, 1 tbsp of salsa, 1 tbsp of light sour cream and 2 tbsp of shredded cheese.
- Fold in sides of tortilla and roll into a long cylinder shape.
- Place tortillas on a lined baking tray. Sprinkle extra shredded cheese across the top of each tortilla and bake for 15-20 minutes in a 180°C oven until crisp and cheese has melted.
- Turn rolls over halfway through cooking as it picks up any extra cheese on the tray and the roll ends up with crispy cheese on both sides.
- Serve in a greaseproof long (hot dog size) bag.
RECIPE NOTES:
Variations
- Using twelve-inch tortillas makes 15-16 rolls. 10-inch tortillas would also work and quantities would go further.
- The rolls would also be suitable for freezing either before cooking or freezing taco mix into individual serves and prepping quantities as needed.
- If preferred, use chicken in replacement of mince. Just coat cooked chicken with taco mix and a little olive oil.
- A vegetarian option with red kidney beans, black beans, corn, carrot, capsicum and onion mix would also work.
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
