Chili Con Carne Wraps

Tortillas, made with corn or wheat flour, are, indeed, almost omnipresent on the table, eaten as a side dish – like bread – but more frequently used as the main ingredient of many recipes of the Mexican cuisine and of the Tex-Mex cuisine as well.

Similar to Italian piadina, or to the chapati of the Indian tradition, tortillas are substantially a unleavened bread, usually round in shape, made in different diameters.

Together with another popular Tex-Mex food, it’s combined into a soul food for those days when you need just that!

Traditionally these wraps are a famous street food, but I often choose to serve them for a nice quick lunch when I need something hearty.

On olive oil saute chopped onions, peppers and garlic for a few minutes.

Add minced beef and chilli flakes and cook for a few minutes. Season with salt, pepper, cumin and ground coriander, add tomato paste, red kidney beans and sweetcorn, then simmer for 15 more minutes on low heat.

Place a slice of cheddar on each tortilla wrap, then divide the mix between them.

Wrap and roll the tortillas, then grill them in a pan shortly.

Print

With ImageWithout Image

Chili Con Carne Wraps

Yield: 2

Ingredients

• Minced beef - 125 g
• Red kidney beans - 100 g
• Sweetcorn - 80 g
• Onion - 1/2
• Garlic - 2 cloves
• Sweet red pepper - 1/2
• Tomato paste - 4 tablespoons
• Chilli flakes - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Coriander - 1/2 teaspoon
• Olive oil - 1 teaspoon
• Cheddar - 2 slices
• Tortilla wraps - 2

Instructions

1. On olive oil saute chopped onions, peppers and garlic for a few minutes.
2. Add minced beef and chilli flakes and cook for 5 minutes. Season with salt, pepper, cumin and ground coriander, add tomato paste, red kidney beans and sweetcorn, then simmer for 15 more minutes on low heat.
3. Place a slice of cheddar on each tortilla wrap, then divide the mix between them.
4. Wrap and roll the tortillas, then grill them in a pan shortly.