• 2 tbsp olive oil
  • 300g lean beef mince
  • 2 tbsp tomato puree
  • 400g tinned black beans, drained
  • 2 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp cider vinegar
  • 1 tsp honey
  • 400g tomato passata
  • 2-4 tbsp chipotle paste (can be hot, so to your taste)
  • 70g cheddar cheese
  • 60g reduced fat sour cream
  • Small bunch coriander, finely chopped
  • 4 large or 8 small tortilla wraps


  1. 1

    Cook the beef mince in 1 tbsp oil in a large frying pan over a moderate heat for 5-10 minutes until beginning to brown and cook through. Season with a little salt and pepper. Stir through the tomato puree and black beans, slightly mashing the beans, and put to one side in a bowl

  2. 2

    Add the remaining oil to the pan and cook the onion and garlic over a moderate heat for 10 minutes until soft. Add the oregano and cumin to the pan and cook for 1 minutes, then stir in the vinegar, honey and tomato, and cook for 5-10 minutes until rich and thick, adding salt, pepper and chipotle paste to taste. Add 250ml of water and simmer for 2 minutes

  3. 3

    Preheat the oven to 200°C

  4. 4

    Stir ¼ of the sauce onto the base of a 1 litre oven dish. Dry fry the tortillas for 30 seconds on each side over a high heat and cover with a tea towel

  5. 5

    Stir another ¼ into the sauce into the beef mixture and use this mixture to stuff the tortilla wraps, then roll them up and place on top of the sauce in the oven dish

  6. 6

    Pour over the remaining sauce and top with the cheese and spoonfuls of the sour cream

  7. 7

    Bake for 30 minutes until golden and bubbling. Rest for 5 minutes before topping with coriander to serve

Nutritional Details

Each serving provides
  • Energy 2366kj 565kcal 28%
  • Fat 22.0g 31%
  • Saturates 9.0g 45%
  • Sugars 14.0g 16%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 2466kj/589kcal

Each serving provides

51.0g carbohydrate 11.0g fibre 34.0g protein

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