Serving Size:
4
Time:
45 mins
Difficult:
Easy
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500g beef mince
- 2 garlic clove, crushed
- ½ red or green chilli, finely chopped
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp dried oregano
- pinch cayenne pepper
- salt, to taste
- pepper, to taste
- 400g tinned chopped tomato
- 200g tinned kidney beans, rinsed and drained
- ½ bunch fresh coriander, chopped
- large tortillas, wholegrain or corn
- iceberg leaves shredded, for filling
Guacamole
- 1 avocado, mashed
- ½ red onion, finely chopped
- 1 tomato, chopped
- 1 lime, juiced
- salt, to taste
- shredded cheese,
- pinch cayenne pepper
Directions
- In a large casserole dish, heat the oil. Fry the onions for 6 minutes, or until soft. Add garlic, spices and fry for 1 minute.
- Add in the mince and fry for 6 minutes, stirring to break up the meat and until browned.
- Add canned tomato, beans, salt, pepper and stir.
- Bring to boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
- For the guacamole: Place the avocado, tomato, red onion, lime, salt and cayenne pepper in a medium-sized bowl. Mix together.
- Warm the tortillas, as per packet instructions.
- Spoon the beef and bean filling into the centre of the tortillas. Add the coriander, cheese, guacamole and lettuce on top.
- Fold the sides of the tortilla inwards (over the filling).
- Fold the bottom of the tortilla (over the filling).
- Start rolling, tucking in the sides as you do.
- Continue until the tortilla seam is securely side down.
- Serve.