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55g (1/4 cup) quinoa 1/2 bunch fresh coriander, washed well, including roots 500g beef mince 100g black beans, rinsed, drained, coarsely chopped 1 egg 1 garlic clove, crushed 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp olive oil 8 mini flour tortillas, warmed Sour cream, to serve Lime wedges, to serve Thinly sliced fresh green chilies, to serve

Tomato sauce 1 tbsp olive oil 1 red capsicum, deseeded, finely chopped 1 small red onion, finely chopped 1 tsp ground cumin 1/4-1/2 tsp Mexican chili powder (optional) 800g can diced tomatoes


  1. Place the quinoa and 125ml (1/2 cup) water in a saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from the heat and set aside to cool.

  2. Meanwhile, remove the leaves from the coriander stems and reserve. Finely chop the stems and roots.

  3. Place the coriander stem and root, cooled quinoa, beef, black beans, egg, garlic, cumin, and paprika in a large bowl. Use clean hands to mix until well combined. Roll level tablespoonfuls of the mixture into balls.

  4. Heat the oil in a large frying pan over medium-high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a plate.

  5. For the sauce, heat oil in the same pan over medium heat. Add capsicum and onion. Cook, stirring, for 4 minutes, until soft. Add cumin and chili powder, to taste, if using. Cook, stirring, for 1 minute, until aromatic. Add tomatoes. Bring to a gentle simmer.

  6. Add the meatballs and simmer, covered, for 5 minutes. Uncover and simmer for a further 5 minutes or until meatballs are cooked through. Divide meatballs among insulated food containers (or serving bowl if serving immediately). Scatter with reserved coriander leaves and chili. Serve with tortillas, sour cream, and lime wedges.


Calories 715 cal

Protein 33.5g

Total Fat 41.6g

- saturated 13.2g

Carbohydrate 52.9g

- sugars 2.8g

Sodium 753.2mg

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