Name: Beef and bean tortillas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, chopped; 200 gram beef mince; 1 teaspoon ground cumin; 1/2 teaspoon chilli powder; 400 gram can diced tomatoes; 400 gram can kidney beans, drained, rinsed; 250 gram pocket mini tortillas; 1/4 cup grated tasty cheese; 2 tablespoon light sour cream; 310 gram can corn kernels, drained; 2 green onions, finely sliced

Beef and bean tortillas

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 tablespoon oil

1 onion, chopped

200 gram beef mince

1 teaspoon ground cumin

1/2 teaspoon chilli powder

400 gram can diced tomatoes

400 gram can kidney beans, drained, rinsed

250 gram pocket mini tortillas

1/4 cup grated tasty cheese

2 tablespoon light sour cream

310 gram can corn kernels, drained

2 green onions, finely sliced

Method

1.Heat oil in a large saucepan on medium. Sauté onion for 3-4 minutes until tender.

2.Add mince and cook for 4-5 minutes until well browned. Stir spices in and cook for 30 seconds. Blend tomatoes and beans in. Reduce head to low. Simmer, covered, for 10-15 minutes until thickened.

3.Place 4 tortillas on bench. Divide beef mixture evenly between each. Sprinkle each with a little cheese. Top with a second tortilla.

4.Heat a non-stick frying pan on high. Cook tortilla stacks for 1 minute each side, pressing down lightly, until crisp and golden.

5.Serve in wedges. Top with sour cream and a spoonful of combined corn and onion.

These can be cooked in a sandwich press.
Note

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Ingredients

Method

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