Name: Chilli con carne wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion, finely chopped; 2 clove garlic, crushed; 300 gram lean beef mince; 3 teaspoon ground cumin; 2 teaspoon paprika; 400 gram can red kidney beans; 400 gram can chopped tomatoes; 2 tomatoes, diced; 1 lebanese cucumber, diced; 120 gram snow pea sprouts, chopped; 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 8 small white corn tortillas

Ingredients

1 onion, finely chopped

2 clove garlic, crushed

300 gram lean beef mince

3 teaspoon ground cumin

2 teaspoon paprika

400 gram can red kidney beans

400 gram can chopped tomatoes

2 tomatoes, diced

1 lebanese cucumber, diced

120 gram snow pea sprouts, chopped

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

8 small white corn tortillas

Method

1.Lightly spray a large saucepan with oil; heat on medium.

2.Cook onion and garlic 3 minutes, stirring, until soft. Add mince; cook 4 minutes, stirring to break up any lumps, until no longer pink.

3.Stir in cumin and paprika; cook a further 1 minute. Add red kidney beans and canned tomatoes. Bring to the boil; simmer 10 minutes, until thickened.

4.Meanwhile, combine diced tomato, cucumber and snow pea sprouts in a bowl. Drizzle with oil and lemon juice; season to taste and toss to coat.

5.Wrap chilli con carne and salad in corn tortillas and serve.

Women's Weekly Food