Mexican Spiced Lamb Tortillas
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Mexican Spiced Lamb Tortillas

Mexican Spiced Lamb 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:
Spicy
Quick
Allergens:
Wheat
Milk
Soya

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

2 unit(s)

Scallion

1 pack(s)

Red Kidney Beans

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Beef Stock

(May be present Cereals containing gluten)

8 unit(s)

Tortilla

(Contains Wheat)

½ unit(s)

Lime

65 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

240 grams

Irish Lamb Mince

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)4157 kJ
Energy (kcal)994 kcal
Fat41.2 g
of which saturates20.7 g
Carbohydrate76.7 g
of which sugars22.4 g
Dietary Fiber15.4 g
Protein45.8 g
Cholesterol0 mg
Salt5.81 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

Prep the Veg
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 lime (per 2P). Chop into four wedges.
  • Trim and thinly slice the scallion.
  • 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.

Cook the Beef
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.

NOTE: Swapping to lamb mince? Follow the recipe as written, replacing ‘beef’ with ‘lamb’ where necessary.

Simmer the Sauce
3
  • Add the pepper and Mexican spice mix to the pan and fry for 1 min.
  • Mix in the passata, beans and stock.
  • 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.

Warm the Tortillas
4
  • Pop the tortillas into the oven to warm, 1-2 mins.
Make the Zesty Creme Fraiche
5
  • Add the creme fraiche and lime zest to a small bowl.
  • Season with salt and pepper.
  • Stir to combine.
Garnish and Serve
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 scallion.
  • Serve with lime wedges alongside for squeezing over.