Super Speedy Chilli

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 180g jar fiery chilli pesto (we used Sacla)
• 450g lean beef mince
• 2 tsp ground cumin
• 1 beef stock cube
• 2 red peppers, sliced
• 400g can kidney beans, drained
• 8 small bunch coriander, chopped
• 8 flour tortillas
• 2 avocados, stoned and thickly sliced
• 1 red onion, thinly sliced
• reduced-fat mayonnaise, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Crumble the beef stock cube into a small bowl and dissolve it in a splash of boiling water.

2. Heat a large nonstick pan over medium-high heat. Add the beef mince, break it up and cook for 5 minutes until browned.

3. Add the sliced red onion and red peppers and cook for 4 minutes, stirring, until softened.

4. Stir in the ground cumin and the fiery chilli pesto and cook for 1 minute.

5. Pour in the dissolved stock and add the drained kidney beans. Simmer for 5 minutes, stirring, until the mince is cooked through to 160°F (71°C) in the thickest part.

6. Stir in most of the chopped coriander, reserving a small handful for topping.

7. Warm the flour tortillas in a dry pan for about 30 seconds per side, or until soft and pliable.

8. Spoon the chilli onto the tortillas and top with the sliced avocados, reduced-fat mayonnaise and the reserved coriander. Serve straight away.