Mexican Spiced Beef Tortillas
with kidney beans and zesty creme fraiche
Bring a taste of Mexico to your table tonight with these simple to assemble meaty tortillas. The zesty creme fraiche topping is the perfect pairing for the lightly spiced bean, bell pepper and beef filling.
Tags:
Quick
•Spicy
•Family Friendly
Allergens:
Wheat
•Milk
•Soya
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
1 unit(s)
Bell Pepper
5 grams
Chives
1 pack(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Beef Stock
8 unit(s)
Tortilla
(Contains Wheat)
½ unit(s)
Lime
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4035 kJ
Energy (kcal)965 kcal
Fat36.8 g
of which saturates18.7 g
Carbohydrate100.9 g
of which sugars22.1 g
Dietary Fiber13.9 g
Protein47.4 g
Cholesterol0 mg
Salt5.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Zest half the lime (double for 4p). Chop into four wedges.
- Roughly chop the chives (use scissors if you prefer).
- Drain and rinse the kidney beans.
TIP: If you want to avoid turning on the oven you can dry-fry the tortillas in a pan instead.
2
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the beef mince until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
3
- Add the pepper and Mexican spice mix to the pan and fry for 1 min.
- Mix in the passata, beans and stock powder.
- Bring to the boil, reduce heat to medium-low and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Once simmered, stir through the chipotle paste.
TIP: Add a splash of water if the sauce becomes too dry.
4
- Pop the tortillas into the oven to warm, 1-2 mins.
5
- Add the creme fraiche and lime zest to a small bowl.
- Season with salt and pepper.
- Stir to combine.
6
- Plate up the warmed tortillas.
- Top each with a generous helping of the Mexican spiced beef mince.
- Spoon over a dollop of zesty creme fraiche and a sprinkling of chives.
- Serve with lime wedges alongside for squeezing over.
