1 tsp – Oil
1 – Red onion, chopped
500g – Highland steak mince
15g – Fajita Seasoning Spice Mix (we had ½ a pack in the larder) or mix your own chilli powder, smoked paprika, ground cumin, garlic powder)
2 tsp – Sun dried tomato paste (use red pesto or rich tomato flavoured sauce you have)
2 tsp – Tomato Puree
200g – Tin Chopped Tomatoes
Salt & Pepper
2 – Tortilla Wraps
Any green veg (we had kale, green beans and spinach)
Low fat Greek yoghurt
1 tsp – Chipotle paste
Pre-heat oven to 200
Add oil to pan
Break up mince into small pieces and fry on medium heat until brown.
Add red onion until softened
Add spice mix until spices cook off / pan dries up
Add chipped tomatoes, sundried tomato paste and tomato puree. Add splash of water to loosen as required.
Put lid on and let simmer until sauce thickens (add bean mix / chickpeas / other veg if you want to bulk up mix).
Put tortilla in over proof bowl and bake in oven until edges are crisp.
Remove tortilla from bowl (it will hold its shape) until the rest of the ‘tortilla bowl’ crisps up
Boil kale and green beans
Remove tortilla bowl from oven, return to bowl
Pour kale and green beans over spinach in colander and drain.
Season veg with salt or garlic powder.
Chop up avocado & grate cheese
Spoon up mince into tortilla bowl
Add chosen side (green beans, kale and spinach)
Add cheese, yoghurt and chipotle paste to top as desired