Kangaroo burrito bake with guacamole

By Erica Wright
Serves 4

650-700g kangaroo fillet or topside

1 tablespoon olive oil

1 medium-sized brown onion - finely chopped

2 cloves garlic - crushed

1½ teaspoons ground cumin

1 teaspoon paprika - smoked is nice

½ teaspoon chilli flakes - or to taste

350-400ml tomato passata

400g can red kidney beans - drained and rinsed

salt and freshly ground black pepper - to taste

8 tortillas

400ml sour cream

1½ cups grated cheddar cheese

2 avocados - halved and stoned

1 small onion - finely chopped

1 clove garlic - crushed

1 dessertspoon lemon juice

few drops of Tabasco sauce - to taste

salt and freshly ground black pepper - to taste

handful of chopped coriander (optional)

tomato salsa and salad - to serve


1 Cut the meat into cubes and mince in a food processor fitted with a metal blade.

2 Preheat the oven to 200C. Heat oil in a wok or large frypan, add the onion and garlic and cook over a medium heat for a few minutes until the onion is soft. Add the mince and cook, stirring for a few minutes until browned - it won’t take long.

3 Add the cumin, paprika and chilli flakes and stir for a few minutes until aromatic. Add the passata, stirring well to combine as it comes to the boil. Reduce the heat and simmer, uncovered, for 10 minutes or until the sauce reduces a little. Add the beans and heat through.

4 Heat the tortillas in the microwave according to packet directions and lay them out on a clean bench. Divide the mixture evenly between them, spooning it across the centre. Roll up to enclose filling.

5 Place the tortillas in a large, greased baking dish, seam side down. Spoon over the sour cream and sprinkle with cheese. Bake for about 20 minutes or until the topping melts and browns.

6 Meanwhile, scoop out the avocado flesh into a small bowl and mash with the back of a fork until smooth. Add the onion, garlic, lemon juice, salt, pepper and coriander. Taste, and add more seasoning or lemon juice if required. Transfer to a serving dish.

7 Serve the bake with guacamole, tomato salsa and a side salad.