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Korean beef burrito with creamy sweet chilli sauce & guacamole recipe

Korean veggie burrito with creamy sweet chilli & guacamole

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 2 Small bowls
  • 1 Large frypan
  • 1 Stick mixer or blender optional
  • 1 Medium serving bowl

Ingredients

Sauce

  • 2 cloves garlic
  • 1 tsp ginger
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp red chilli flakes optional

Lentils

  • 1 brown onion
  • 400 g brown lentils canned
  • 1 tbsp olive oil

Sweet chilli

  • ½ cup sour cream
  • 1 tbsp sweet chilli sauce

Guacamole

  • 1 bunch coriander
  • 1 avocado
  • 1 lime

Finish

  • 6 tortillas
  • 2 cups Asian slaw mix
  • ½ cup cheese

Instructions

Make sauce

  • Peel and mince 2 cloves garlic. Peel and finely grate 1 tsp ginger. In a small bowl whisk together garlic, ginger, 2 tbsp honey, 2 tbsp soy sauce , 1 tsp sesame oil, and 1 tsp red chilli flakes (if using).

Cook lentils

  • Peel and finely slice 1 brown onion. Drain and rinse 400 g brown lentils. Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add onion and lentils and cook for 3-4 minutes, until heat through. Stir in the sauce until well combined, allowing to simmer until heated through, about 2 mins. Set aside and keep warm.

Make sweet chilli

  • In a small bowl combine ½ cup sour cream and 1 tbsp sweet chilli sauce, set aside.

Make guacamole

  • Roughly chop 1 bunch coriander, discarding the stems. Peel and deseed 1 avocado. Slice 1 lime in half. Add half the coriander, avocado and 2 tbsp lime juice to a small bowl. Mash ingredients together and season with salt and pepper.

To finish

  • Heat 6 tortillas in the microwave in 10 second bursts, until heated through. Add 2 cups Asian slaw mix to a medium-sized serving bowl. Grate ½ cup cheese.

To serve

  • Lay all the ingredients out on the table for everyone to help themselves. Layer tortillas with the Asian slaw, lentil mixture and cheese. Drizzle with creamy sweet chilli and a good smear of the guacamole. Garnish with remaining coriander then roll up and eat!

Nutrition

Calories: 595kcal | Carbohydrates: 44g | Protein: 38g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 1074mg | Potassium: 973mg | Fiber: 6g | Sugar: 14g | Calcium: 235mg | Iron: 6mg