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Ingredients
180 g basil pesto (we used Sacla)
450 g ground beef lean
2 tsp ground cumin
1 beef bouillon cubes
2 bell pepper red sliced
400 g kidney beans drained canned
8 small bunch cilantro leaves chopped
8 flour tortilla
2 avocado sliced
1 onion red thinly sliced
4 servings mayonnaise reduced-fat
Equipment
frying pan
Directions
Tip the pesto into a large pan with the mince and cumin, and fry for a few mins. Crumble in the stock cube, add the peppers and kidney beans, then fill the empty can with water and add this to the pan, too. Cover and simmer for 10 mins, then remove the lid and continue to cook for 5-10 mins or until all the liquid has been absorbed.
Remove from the heat and stir in the coriander.
Heat the tortillas following pack instructions and serve with the chilli, avocados, onion and a dollop of mayo.
