Mexican chilli rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Yellow pepper | |
| 1 | Onion | |
| 250 | grams | Minced beef |
| 1 | Garlic clove | |
| 1 | 400 gram can chopped tomatoes | |
| 1 | 400 gram can kidney beans; drained | |
| 1 | teaspoon | Chilli powder |
| 2 | Salad onions | |
| 1 | 200 gram can sweetcorn and peppers; drained | |
| 1 | 150 gram car soured cream | |
| 1 | Lemon | |
| 4 | larges | Flour wraps |
| 75 | grams | Red Leicester |
| Salt and pepper | ||
| Paprika; to dust | ||
Directions
Preheat the oven to 200c. Heat the oil in a large saute pan.
1 Halve and seed the pepper and cut into dice. Cook in the pan for 1-2 minutes.
2 Roughly chop the onion and add to the pan with the mince. Cook for 1-2 minutes until the meat begins to brown.
3 Add in the garlic clove and cook for 30 seconds. Add the tomatoes, kidney beans and chilli powder and cook for 5-8 minutes. Season to taste.
4 Slice the salad onions and place in a bowl. Mix the corn and peppers with the salad onions and soured cream, and season to taste.
5 Separate the flour wraps and place two on top of each other on a baking sheet. Soften in the oven for 1-2 minutes. Grate the cheese.
6 Cut the lemon into wedges. Remove the wraps from the oven and spoon ¼ chilli mix over each. Spread it round the wraps with the back of the spoon.
7 Scatter over the cheese and roll up. Third each roll, stack onto a plate and dust lightly with paprika. Garnish with lemon and serve with the sweetcorn dip.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.