Salsa – 3/4 cup (180 mL) avocado, mashed – 1/4 cup (60 mL) onion, finely chopped – 1/4 cup (60 mL) tomato, finely chopped – 1/4 tsp (1 mL) salt – 1 tbsp (15 mL) lemon juice
Assembly – 1/4 cup (60 mL) sour cream – 2 cups (500 mL) lettuce, shredded – 1 1/2 cup (375 mL) mozzarella cheese, shredded – 24 each whole wheat tortilla, 6 inch
In a frying pan, over medium heat, add ground beef and cook while stirring until browned.
Add garlic, onion powder, paprika, cumin, 1 tsp (5 mL) salt, and cook until garlic is fragrant, being careful not to burn the spices.
Stir in kidney beans and cook just until beans are warmed through.
Remove from heat and stir in 3 tbsp (45 mL) lemon juice. Set aside.
In a medium bowl, combine avocado, onion, tomato, remaining salt, and lemon juice.
On a 6 inch tortilla, spread 1 tsp (5 mL) sour cream in the middle.
Top with 2 tbsp (30 mL) lettuce, 1/3 cup (80 mL) beef and bean mixture, 1 tbsp (15 mL) guacamole, and 2 tbsp (30 mL) mozzarella cheese.
Top with another tortilla and crimp edges with a fork to seal tortillas. In a pan, toast the tortillas until slightly crisp and cheese is melted.
Chef’s Tips
– Leftover beef and bean filling can be used for quesadillas or tacos. – If tortillas will not seal, mix 1 tbsp (15 mL) flour with 2 tsp (10 mL) water to create a “food glue.”
The Guelph Family Health Study is testing new ways for kids to learn healthy habits early – habits that can significantly lower your child’s risk for disease now and in the future.
A special thank you to our partners and supporters for helping us to ensure that everyone in our community has access to the Guelph Family Health Study.
