Richard’s World On A Plate – Spicy Chilli In Tortillas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 400 | g | Lean beef, chopped |
| 1 | Chives, chopped | |
| 2 | Garlic cloves, crushed | |
| 1 | 200 gram can red kidney | |
| beans drained | ||
| 1 | Red chilli, chopped | |
| 15 | Tomato puree | |
| 30 | Coriander, chopped | |
| 150 | Red wine | |
| 4 | Gherkins, chopped | |
| 2 | Flour tortillas |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2222
Calories From Fat: 962
Total Fat: 105.2g
Cholesterol: 300mg
Sodium: 3243.4mg
Potassium: 3706.8mg
Carbohydrates: 189g
Fiber: 55.7g
Sugar: 19.7g
Protein: 128.6g