Spice it up with more chilli, or tone it down with less; either way, a great dish to serve to family and friends.
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Serves 4 – 6
500 g lean beef mince
1 large onion, chopped
2 cloves garlic, peeled and crushed
2 sticks celery, thinly sliced
3 – 5 ml chilli powder
1 red chilli, seeds removed and finely chopped
1 x 65 g tin tomato paste
200 ml water
1 x 400 g tin red kidney beans,
drained and rinsed
Salt and pepper to taste
2 tomatoes, peeled and diced
1 red pepper, seeded and diced
50 g frozen corn kernels, thawed
30 ml sweet chilli sauce
Pinch chilli powder
Juice of half a lemon
15 ml sunflower oil
30 ml chopped fresh coriander leaves
4 – 6 tortillas or rotis
1 avocado pear, sliced
50 g Cheddar cheese, grated
125 ml sour cream or
1. In a medium-sized saucepan place the mince, and dry-fry over medium heat until evenly browned; stir with a fork. This will take about 5 minutes.
2. Add in onion, garlic and celery, and cook for 2 – 3 minutes.
3. Stir in chilli powder and red chilli, then add in the tomato paste and water.
4. Cook for approximately 8 – 10 minutes; stir in the beans and seasoning.
5. Cook a further 5 minutes until beans are heated through.
6. Mix all the salsa ingredients together and set aside.
7. Heat tortillas according to directions on the box; arrange Mexican beef on the wrap, together with a little salsa, avocado pear, cheddar cheese and sour cream or yoghurt. Wrap it up and enjoy immediately.
• This recipe is a great way to entertain; each person can make his own tortilla and topping according to
taste. Serve some shredded lettuce for an extra crunch in the tortilla.
• If you have very young children and do not like the idea of so much chilli, simply omit, and replace with
some mixed herbs.
• A great way to heat up wraps or rotis is to brush with a little olive oil and sprinkle with some coriander,
cumin or turmeric if liked; pile one on top of each other. Wet some baking paper and scrunch up into
a ball; spread it out and place rotis or wraps on the paper; make a parcel. Place in a heated oven of
180ºC/160ºC fan/ Gas mark 4 for approximately 10 minutes. They will be super soft and aromatic!