Ingredients
1 tbsp olive oil
400g pork mince
½ paprika, ground
1 cup green beans, cut into 2cm pieces
1 cup carrot, grated
1 cup corn kernels
1 400g can chickpeas, strained
½ salt
1-2 fresh tomatoes, roughly chopped
½ lemon
2 tbsp basil, chopped
1 tortilla wraps (corn or flour)
Allergy Advice
Contains Gluten
Equipment
- 1 frying pan
Instructions
- Heat oil in a large frying pan and, just before smoking point, add pork mince and cook until brown.
- Add paprika and beans, sauté for 2-3 minutes, stirring to prevent burning. Turn heat down to medium and add carrot, corn, chickpeas and salt. Sauté for 1-2 minutes to release the flavours.
- Remove from heat, add tomato, lemon juice and basil, toss together and leave while you heat the tortillas.
- Follow directions on packet to heat tortillas, and once warmed, lie them flat, fill with the pork and chickpea mixture and close with a toothpick for easy handling.
Notes
Tip
This dish is versatile and makes a lovely cold salad.
Tip
Roll the tortillas like cigars to keep the mixture in place and add some grated cheese for kids.
Tip
Smother with jalapeno salsa for an added kick.
