Mexican Spiced Pork Tortillas
with kidney beans and zesty creme fraiche
A recipe conveniently customised just to your liking.
Tags:
Quick
•Spicy
Allergens:
Wheat
•Cereals containing gluten
•Milk
The quantities provided above are averages only.
Total25 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
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
½ unit(s)
Lime
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chipotle Paste
240 grams
Irish Pork Mince
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4029 kJ
Energy (kcal)963 kcal
Fat37.3 g
of which saturates16.1 g
Carbohydrate76 g
of which sugars21.5 g
Dietary Fiber18.7 g
Protein47.5 g
Salt6.5 g
Potassium378.9 mg
Calcium15.9 mg
Iron0.7 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 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 a 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.
2
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the 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.
- 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
- Serve warmed tortillas, Mexican spiced mince, zesty creme fraiche and scallion separately.
- Allow everyone to assemble their own at the table.
- Serve with lime wedges alongside for squeezing over.
