Mexican Spiced PorkTortillas
with kidney beans and zesty creme fraiche- Wheat
- Milk
- Soya
- Cereals containing gluten
- May contain traces of allergens
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.
Ingredients
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
(Contains: Cereals containing gluten, May contain traces of allergens)
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 Pork Mince
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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.
- 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 pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
- 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.
- Pop the tortillas into the oven to warm, 1-2 mins.
- Add the creme fraiche and lime zest to a small bowl.
- Season with salt and pepper.
- Stir to combine.
- 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.
