This week’s dinners from the Super C flyer

Ingredients

• Ground beef1 lb
• Pasta454 g (dry, 1 box)
• Canned tomatoes1 can (796 ml)
• Onions (yellow)1 unit (150 g)
• Garlic3 cloves
• Dried oregano1.5 tsp
• Vegetable/canola oil1 tbsp
• Salt2 tsp
• Black pepper (ground)0.5 tsp
• Shredded cheese80 g

Steps

1. Finely chop 1 onion (150 g) and mince 3 cloves of garlic.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat; brown 1 lb raw ground beef 6-8 minutes, breaking it apart.
3. Add the onion and garlic, cook 4 minutes, then stir in the 796 ml can of tomatoes with juice, 1.5 tsp dried oregano, 1 tsp salt and 0.5 tsp black pepper.
4. Simmer on low 20 minutes, crushing the tomatoes with a spoon, until thick; check the beef reaches 71°C (160°F) with a food thermometer.
5. Meanwhile bring 4 L water with 1 tsp salt to a rolling boil and cook 454 g dry pasta 9-11 minutes until al dente, then drain.
6. Toss the drained pasta with the sauce, divide among 4 plates and sprinkle 20 g of the 80 g shredded cheese over each plate.

Ingredients

• Tortilla wraps (large)8 units (1 pack)
• Eggs (dozen, large)8 units
• Canned black beans1 can (540 ml)
• Onions (yellow)1 unit (150 g)
• Tomatoes2 units (300 g)
• Shredded cheese160 g
• Sour cream120 ml
• Cumin (ground)2 tsp
• Chili powder1 tsp
• Vegetable/canola oil2 tbsp
• Salt1 tsp
• Black pepper (ground)0.5 tsp

Steps

1. Dice 1 onion (150 g) and 2 tomatoes (300 g); drain and rinse the 540 ml can of black beans.
2. Heat 1 tbsp vegetable oil in a skillet over medium heat and cook the onion 4 minutes, then add the beans, 2 tsp cumin, 1 tsp chili powder, 0.5 tsp salt and 60 ml water; simmer 5 minutes, lightly mashing half the beans.
3. Scrape the bean mixture into a bowl and wipe the skillet.
4. Beat 8 eggs with 0.5 tsp salt and 0.5 tsp black pepper.
5. Cook the eggs in the skillet with 1 tbsp vegetable oil over medium-low heat, stirring, 4-5 minutes until fully set and not runny, then check with a food thermometer in the centre of the mass of scrambled eggs: they must reach at least 74°C (165°F); keep cooking and re-checking if they have not.
6. Warm the 8 tortilla wraps one at a time in a dry skillet, about 20 seconds per side.
7. Divide the beans, the cooked eggs, 160 g shredded cheese and the diced tomatoes evenly among the 8 wraps (2 per person), spooning 15 ml of the 120 ml sour cream onto each.
8. Fold in the sides, roll up and serve immediately.