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Taco Roll
110 people liked
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)
2.2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- ½ tsp olive oil
- 500g lean beef mince
- 15g 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
- 150g of mild, chunky tomato salsa
- 1 avocado
- 1 tsp lemon juice
- 125g grated, reduced-fat cheese
- 8 x medium-sized salt reduced 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.
RECIPE NOTES:
- Substitute the tortilla sizes for items you have on hand; 12-inch tortillas make 15-16 rolls, while 10-inch tortillas would make more servings.
- These rolls are suitable for freezing either before cooking or freezing taco mix into individual serves and prepping quantities as needed.
- If preferred, use chicken in place of mince. Simply coat cooked chicken with taco mix and a little olive oil.
- For a vegetarian option, swap the mince for red kidney beans, black beans, corn, carrot, capsicum, and onion.
NUTRITION: Per Serving
2335
kJ
16.3g
Fat
7.61g
Sat. Fat
22.5g
Carbs
5.6g
Sugars
5.5g
Fibre
25.1g
Protein
422mg
Sodium
NUTRITION: Per 100 grams
830
kJ
5.8g
Fat
2.7g
Sat. Fat
8g
Carbs
2g
Sugars
2g
Fibre
8.9g
Protein
150mg
Sodium
