This is a great weekend meal that is a real crowd pleaser- I’ve made this recipe super mild so it didn’t bother baby’s taste buds! But if you’re making for your tastes feel free to double or triple the fresh chilli and upgrade to hot chilli powder rather than mild!
500g beef mince (forgot to put in the picture!)
1 large or 2 small onions
1 red pepper
1 green pepper
1 small courgette
5 or 6 mushrooms
3 cloves of garlic
Half a green chilli
1 tsp cumin seeds
1 tsp ground coriander
2 tsps paprika
1 tsp mild chilli powder
2 tbsp tomato purée
Tin of chopped tomatoes
100ml red wine
120-150g cheddar cheese
Salt & pepper
8 Flour or corn tortillas (wraps)
Prepare the veg- finely chop the onion, cut the courgette and peppers into small cubes, finely chop the garlic and green chilli (no seeds), cut the mushrooms into small pieces.
In a large frying pan heat a touch of oil and fry off the mince working it as you go to avoid lumps forming. Once it’s pretty much cooked through drain off and excess oil.
Add all the veg! Mix it in and cook for 5-10mins to soften.
Bring on the spices! Add your cumin seeds, ground coriander, paprika, chilli powder and cook for a further couple of minutes to bring the flavour out.
Add the tomato purée and stir through
Add half the tin of tomatoes (keep the other half for later)
Then the wine and the water. Stir
Finally throw in half of the cheese (grated) and a touch of salt and pepper
Ok- next we use the beef mixture to fill our tortillas! So spoon a couple of large spoonfuls into the upper middle of the tortilla like this.
Next- fold the bottom up
Then fold in both edges slightly
Finally roll up
Place in an oven proof dish with the seam on the bottom
Repeat until you’ve filled all 8.
Pour over the other half of the tinned tomatoes and spread over the top
Then sprinkle over the other half of the cheese. Pop into a preheated oven at 180 degrees for 15mins
The cheese should melt beautifully over everything! Mmm!!
Serve with sour cream and g’uacamole (homemade of course!) Delicious!