Charred Veg and Beef Tortillas
with sweetcorn and zesty sour creamCalories
:
843 kcalProtein
:
37.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Family Friendly
Optional Spice
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Sweetcorn
1 unit(s)
Bell Pepper
½ unit(s)
Chilli
1 unit(s)
Onion
2 sachet(s)
Central American Style Spice Mix
1 unit(s)
Garlic
½ bunch(es)
Scallion
240 grams
Irish Beef Mince
1 unit(s)
Lime
65 grams
Sour Cream
(Contains: Milk)
20 grams
Amarillo Chilli Paste
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3528 kJ
Energy (kcal)843 kcal
Fat40.2 g
of which saturates14.6 g
Carbohydrate82.7 g
of which sugars17.6 g
Dietary Fiber9 g
Protein37.7 g
Salt4.5 g
Potassium540 mg
Calcium44.1 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•Sieve
•Grater
Cooking Steps
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve and deseed the bell pepper. Chop into 1cm chunks.
- Drain and rinse the corn in a sieve. Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Halve the chilli and discard the core and seeds. Finely chop half (use all for 4P and 6P).
TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.
2
- Place a pan over medium-high heat with a drizzle of oil.
- When the pan is hot, add the onion, pepper, corn and chopped chilli (use less if you don't like spice).
- Cook, stirring occasionally, until the veg is dark golden brown, 4-5 mins.
TIP: Char in batches if necessary to avoid overcrowding the pan.
3
- Add the mince, garlic and Central American spice with a drizzle of oil if necessary.
- Fry until browned on the outside, breaking it up as it cooks, 3-4 mins.
- Add Amarillo chilli paste and ½ tsp sugar (per 2P). Simmer for 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper. Add a splash of water to loosen if required.
4
- Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
- Trim and thinly slice half the scallions (per 2P).
5
- Zest and quarter the lime.
- In a small bowl, stir together sour cream and lime zest.
- Season to taste with salt, pepper and lime juice.
6
- Serve tortillas, mince, sour cream, scallion and lime wedges separately.
- Assemble yourself at the table.
