Caroline Goodwin (Food Tutor)

Dan Cameron (TA)


Ingredients

  • 1 red onion
  • 1 x 15ml veg oil
  • 220g kidney beans
  • 1 xx 5ml cinnamon
  • 2 x 15ml tomato puree
  • Salad for filling
  • 1 pepper
  • 250g lean beef mice
  • ¼ beef stock cube
  • ½ x 5ml chilli powder
  • 3 x 15ml water
  • 4 tortilla wraps

Method

  • Peel and chop onion
  • Wash and chop pepper
  • Heat oil in pan and fry pepper and onion for 5 minutes
  • Drain and rinse kidney beans, add to pan
  • Add spices and season and mix well
  • Crumble the stock cube, stir in the water and tomato puree
  • Stir on high heat until mixture is boiling, reduce heat and simmer for 5 minutes
  • Serve in folded tortilla with salad.

 

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