Ingredients
Equipment
Method
- In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Increase heat to medium-high. Add the diced lamb shoulder, season with salt and pepper, and brown on all sides (about 8-10 minutes).
- Stir in the diced tomatoes, beets, dried basil, and oregano. Bring to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the lamb is tender and the sauce thickens slightly.
- Preheat your oven to 200°C (390°F). Lightly warm tortillas in a separate skillet or microwave for easier handling.
- Layer the sauce mixture over the tortillas in a baking dish. Gently fold the sides over the filling. Optionally sprinkle crumbled feta on top. Bake in the preheated oven for 10-15 minutes until heated through.
- Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley before serving!
Nutrition
Notes
If lamb isn't available, beef or chicken can be a great substitute!
For a spicier kick, consider adding red pepper flakes to the sauce.
This dish is ideal for meal prepping; just store the leftovers in the fridge for up to 3 days and reheat in the oven or microwave for a quick meal. Enjoy your cozy autumn feast!
For a spicier kick, consider adding red pepper flakes to the sauce.
This dish is ideal for meal prepping; just store the leftovers in the fridge for up to 3 days and reheat in the oven or microwave for a quick meal. Enjoy your cozy autumn feast!