Burrito with roast beef, avocado cream and spinach

Name: Burrito with roast beef, avocado cream and spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 120 g young leaf spinach; 1⁄2 Pot Mint; 80 g sprouts (e.g. alfalfa sprouts); 1 Avocado; 7-10 Tbsp Juice from 1⁄2 Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1 (320 g, 8 pieces) Package; 7-10 Tbsp Wheat tortillas; 350 g Roast Beef Cuts

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

120 g young leaf spinach
1⁄2 Pot Mint
80 g sprouts (e.g. alfalfa sprouts)
1 Avocado
7-10 Tbsp Juice from 1⁄2 Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1 (320 g, 8 pieces) Package
7-10 Tbsp Wheat tortillas
350 g Roast Beef Cuts

Directions

1
Sort the spinach and pluck the leaves from the mint. Wash both. Rinse the sprouts. Drain everything.
2
Halve the avocado. Remove the core, remove the flesh from the skin and cut roughly. Puree avocado and lemon juice with a hand blender. Season to taste with salt, pepper and cumin.
3
Heat the pan without fat. Briefly heat up the tortillas in it. Spread with avocado cream, cover with roast beef, spinach, mint and sprouts, roll up.