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.

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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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