Ingredients
Method
A bit of this, a bit of that
- 1 tbsp olive oil, plus extra for brushing
- 3 peppers, mixed colours, deseeded and chopped
- 1 onions, finely chopped
- 500g beef mince
- 2 cloves garlic, finley chopped
- 2 tsp smoked sweet paprika
- 1 tbsp cumin
- 1 tsp dried oregano
- ½ tsp chilli flakes
- ¼ tsp allspice
- 1 can chopped tomatoes
- 1 beef stock pot/cube
- 1 tbsp tomato puree
- 1 tbsp Worcestershier sauce
- 1 tbsp red wine vinegar
- 2 cans black beans, drained and rinsed
- 6 - 8 small (20cm) flour (or corn and flour mix) tortillas wraps
- 250g Red Leicester cheese, grated
- 2 avocado, peeled, stoned and chopped
- 4 tbsp jalapeno slices from a jar, drained
- YOGURT SAUCE
- 300g Onken 0% Fat Natural Yogurt
- 1 large clove garlic, finely grated
- Large handful coriander leaves, finely chopped
- Juice 1 lime
Step-by-step
- 1 Heat the oil in a large casserole pan and cook the onions and pepper for a few minutes to soften. Add the mince and cook until browned all over.
- 2 Stir in the garlic, dried herbs and spices and cook for a minute until fragrant.
- 3 Tip in the caned tomatoes, then fill the can with water and add that along with the beef stock pot, the tomato puree, worcestershire sauce and red wine vinegar.
- 4 Bring to the boil, then cover, turn down the heat and simmer for 45 minutes.
- 5 Remove the lid and add the black beans and cook, uncovered, for another 10 – 15 minutes.
- 6 While the chilli cooks make the tortilla cups. Heat the oven to 190C, 170C fan, gas mark 5. Brush the tortillas with a little oil.
- 7 Turn a muffin tin over and press 3 or 4 of the tortillas into the spaces between the muffin holes to create cups.
- 8 Bake for 10 minutes, them remove and repeat with the rest of the tortillas.
- 9 Mix the yogurt with the garlic, coriander and lime, season to taste.
- 10 To serve put the tortilla cups onto a baking try and divide the chilli between the 8 cups.
- 11 Sprinkle over the cheese and return to the oven for 5-10 minutes to melt the cheese.
- 12 Put the remaining ingredients in serving bowls and serve each cup dolloped with the yogurt.
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