Richard's world on a plate - spicy chilli in tortillas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 400 | grams | Lean beef; chopped |
| 1 | bunch | Chives; chopped |
| 2 | Garlic cloves; crushed | |
| 1 | 200 gram can red kidney beans; drained | |
| 1 | small | Red chilli; chopped |
| 15 | millilitres | Tomato puree |
| 30 | millilitres | Coriander; chopped |
| 150 | millilitres | Red wine |
| 4 | Gherkins; chopped | |
| 2 | Flour tortillas | |
Directions
1 Heat the oil in a shallow pan and fry the chopped meat with the chives and garlic until the meat is browned. Add the red kidney beans, chilli, tomato puree, coriander, red wine and gherkins, simmer for 10-12 minutes.
2 Heat a frying pan and toast the tortillas until golden brown. Fill the tortilla with the spicy chilli mix, top with the guacamole and watercress sauce and serve.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.