When you want a tasty meal in a flash, whip up these chilli beef wraps. All you need is one pot – so not only is this dinner fast, but the washing up is done even quicker!
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, coarsely chopped
- 1 garlic clove, crushed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon chilli powder
- 500g beef mince
- 1 x 400g can diced tomatoes
- 2 tablespoons tomato paste
- 1 x 420g can red kidney beans, rinsed, drained
- 8 flour tortillas, warmed
- 1 avocado, halved, stone removed, peeled, chopped
- Light sour cream, to serve
Method
- Step 1Heat the oil in a frying pan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion is soft.
- Step 2Add the cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic.
- Step 3Add mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until mince changes colour. Add the tomato, tomato paste and beans. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the mixture thickens.
- Step 4Divide the beef mixture among the tortillas and fold to enclose filling. Divide among serving plates. Top with the avocado. Serve with sour cream.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2473 kj
Energy
33g
Fat Total
10g
Saturated Fat
10g
Fibre
36g
Protein
95mg
Cholesterol
607.29mg
Sodium
8g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Time saving tip: To make this even quicker, swap the spices for 2 tsp Mexican spice mix.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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