Mini burritos with avocado cream

Name: Mini burritos with avocado cream
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 4 Spring onions; 2 Garlic cloves; 1-2 red chillies; 500 g mixed mince; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) chunky tomatoes; 8 Wheat tortillas; several sheets Iceberg lettuce; 2 ripe avocados; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

4 Spring onions
2 Garlic cloves
1-2 red chillies
500 g mixed mince
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) chunky tomatoes
8 Wheat tortillas
several sheets Iceberg lettuce
2 ripe avocados
7-10 Tbsp juice of 1/2 lemon

Directions

1
Clean and wash spring onions and cut them into fine rings. Peel and chop the garlic. Scratch chillies lengthwise, remove seeds, wash and finely dice
2
Fry the minced meat in hot oil until crumbly. Season. Add spring onions, half garlic and half chilli, fry briefly. Stir in tomatoes, bring to the boil. Simmer everything about 5 minutes. Season to taste and cool
3
Heat tortillas in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: stage 2) for approx. 5 minutes. Grate the Gouda. Wash the salad and dab dry. Cover each tortillas with 1 lettuce leaf, some minced meat and cheese, roll up firmly
4
Halve, stone and peel the avocados. Puree with lemon juice and the rest of the garlic and chilli. Season with salt. Cut burritos into 3 pieces. Serve with the avocado cream