Mexican beef wraps

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 2 teaspoons oil
* 600g beef mince
* 300g can kidney beans, rinsed and drained
* 200g jar store-bought salsa (medium heat)
* 1/2 cup chopped coriander
* 8 flour tortillas
* 1 avocado, sliced, to serve
* sour cream, to serve
* shredded butter lettuce, to serve
* grated tasty cheese, to serve


Method
1. Heat oil in a non-stick frying pan over medium heat. Cook mince for 5 minutes or until browned.
2. Add salsa and kidney beans, increase heat to high and simmer for a further 8-10 minutes or until sauce is reduced and thickened.
3. Stir through the coriander.
4. To serve, warm the tortillas in the oven following packet instructions. Serve mince on the tortillas, with sour cream, avocado, lettuce and cheese. Roll up to enclose.

Notes & tips
* Tortilla is the Mexican word for a type of unleavened bread traditionally made from corn but these days, also from wheat. The wheat variety is best with this recipe. To reduce the fat content, use lean beef mince and reduced-fat cheese and sour cream (or leave them out). Children will enjoy compiling their own wrap but may prefer a milder salsa.

Source
Simply Food
Recipe by Kate Murdoch