Ingredients

Method

For the filling:
• 500 g free-range extra-lean beef mince
• 1 x 400 g red kidney beans, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 x 400 g chopped Italian tomatoes
• 1 cup beef stock
• 2 t ground cumin
• 1 t ground coriander
• ½ t chilli flakes
• 1 t oregano
• 1 t sea salt
For serving:
• 4 white flour tortilla wraps
• 80 g feta cheese, crumbled
• 100 g mozzarella cheese, shredded
• Torn coriander and shredded lettuce, for serving (optional)
For the spicy tomato sauce:
• 1 x 400 g chopped Italian tomatoes
• ½ cup beef stock
• ½ t chilli flakes
• Sea salt, to taste

Method

Ingredients

Simmer all the filling ingredients, covered, for 20 to 25 minutes. Uncover and simmer for a further 15 minutes, or until reduced and thick.

Preheat the oven to 200°C.

Fill the tortillas with the beef and bean mixture. Roll up and place in an oiled baking dish. Spoon over the tomato sauce and sprinkle with the cheeses. Bake for 15 to 20 minutes until the cheeses melt. (Or heat individually in a microwave.) If you like, sprinkle with torn coriander leaves and shredded lettuce.

To make the spicy tomato sauce, simmer all the ingredients, uncovered, for 15 minutes, then blend until smooth.

Discover more Mexican-inspired recipes here.