 Preparation
Time 10 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
2 teaspoons oil
600g beef mince
300g can kidney beans, rinsed and drained
200g jar store-bought salsa (medium heat)
1/2 cup chopped coriander
8 flour tortillas
1 avocado, sliced, to serve
sour cream, to serve
shredded butter lettuce, to serve
grated tasty cheese, to serve
Method
Heat oil in a non-stick frying pan over medium heat. Cook
mince for 5 minutes or until browned.
Add salsa and kidney beans, increase heat to high and simmer
for a further 8-10 minutes or until sauce is reduced and
thickened.
Stir through the coriander.
To serve, warm the tortillas in the oven following packet
instructions. Serve mince on the tortillas, with sour cream,
avocado, lettuce and cheese. Roll up to enclose.
Notes & tips
Tortilla is the Mexican word for a type of unleavened bread
traditionally made from corn but these days, also from
wheat. The wheat variety is best with this recipe. To reduce
the fat content, use lean beef mince and reduced-fat cheese
and sour cream (or leave them out). Children will enjoy
compiling their own wrap but may prefer a milder salsa.
Source: Simply Food - November 2006
Recipe by Kate Murdoch
More recipes at:
www.taste.com.au
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