Beef Corn Tortillas with Pepper Crème Fraiche
Nutrition per serving
| Calories | 861 kcal |
| Protein | 43.5 g |
| Carbs | 79.1 g |
| Fats | 41.8 g |
| Saturated Fat | 16.4 g |
| Monounsaturated Fat | 16.3 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 11.7 g |
| Fiber | 20.4 g |
| Sodium | 907 mg |
Ingredients
| Tomato Puree | |
| Whole Wheat Tortillas | |
| Red Onion | |
| Red Bell Pepper (capsicum) | |
| Tinned Sweet Corn | |
| Creme Fraiche | |
| Lime | |
| Olive Oil | |
| Olive Oil | |
| Ground Beef (10% fat) | |
| Chipotle Paste | |
| Black beans (canned) |
1. Preheat the oven to 100 C (210 F)
2. Peel/dice the red onion (reserve a little of the onion for garnish)
3. Remove the core/dice the pepper into 1 cm cubes (Reserve a little of pepper)
4. Drain/rinse the beans and sweet corn
5. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion, pepper with a pinch of salt and pepper and cook for about 5 minutes until softened.
6. In another frying pan, heat a tsp of olive oil over high heat. Add the mince with a pinch of salt and pepper and break up the meat with a wooden spoon. Cook for 2-3 minutes until browned.
7. Once the mince has browned, add it to the onion/pepper mixture with the tomato purée and gradually add the chipotle until your desired taste/heat. Add a tbsp of water and mix everything together.
8. Warm up the tortillas in the oven for a few minutes
9. Add the black beans and sweetcorn to the meat and toss for a minute, then remove from heat. Stir in the reserved peppers with the juice from a quarter of a lime.
10. Equally divide the mixture and spoon it down the centre of each tortilla and roll them up
11. Serve the tortillas with a dollop of crème fraiche and a sprinkle over the reserved red onion.