A quick and easy dish which contains good sources of iron as well as vitamin C to help with absorption.
- 1tbsp vegetable oil
- 1 brown onion, finely chopped
- 2 garlic, crushed
- 500g lean beef mince
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp chilli flakes
- ½ red capsicum, diced small
- 400g tin kidney beans, drained and rinsed
- 1 tbsp tomato paste
- 1/3 cup water
- 1 ½ tsp corn flour
- ½ small bunch coriander, finely chopped
- Cracked pepper & salt to taste
- 2 med tomatoes, diced
- 1 large avocado, diced
- ½ lemon
- 1 handful baby spinach leaves
- 1 8pk of flour tortillas
- Tabasco, optional
Place the oil in a large frying pan over medium heat and cook onion for 4-5 minutes or until softened. Stir though garlic then add beef mince, breaking it up as it cooks, for another 5 minutes or until cooked through and brown.
Add cumin, paprika, chilli flakes, diced capsicum, half the beans and stir through for 1 minute. With the other half of the beans, mash roughly and add to the beef. Mix through.
In a bowl mix the tomato paste, water and corn flour together until smooth. Add to beef, mix through and simmer on low for 3-4 minutes until thickened. You may have to add a little more water. Turn off heat and stir through the coriander. Taste. Season with salt and pepper.
In a bowl, mix the diced tomato, avocado and the juice from the lemon. Season with a little salt and pepper.
Warm tortillas in the microwave or oven
To assemble, place a portion of beef and bean mix on the tortilla and spread. Top with tomato, avocado and spinach leaves. Add a couple of splashes of tabasco if you like it spicy. Roll up and enjoy!
Don’t feel like tortillas?? Serve instead with rice or corn chips.
Recipe by Liz Hawkins