Prep Time: 10
Cooking Time: 25
- 400g cooked roast beef
- 2–3 tablespoons olive oil
- 1 onion, diced
- 1 carrot, grated
- 2 celery stalks, diced
- 4 garlic cloves, crushed
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 teaspoons smoked ground paprika
- ½ teaspoon ground cayenne pepper
- 400g crushed tomatoes (1 tin)
- 420g red kidney beans, drained (1 tin)
- 1 cup water or gluten free beef stock
- 3 tablespoons tomato paste
- 8 gluten free corn tortillas
- 6 handfuls cheddar cheese, grated
- 1 handful coriander leaves, chopped (optional)
- 1 soft avocado
- 2 tablespoons gluten free Italian Dressing
- Salt and pepper
- 300g gluten free chunky tomato salsa (1 jar)
- 4 teaspoons sour cream
Preheat oven to 200°C.
Chop cooked beef into slices or chunks if you want it shredded or add to the food processor to chop finely.
Heat oil in a frying pan over high heat. Cook onion, carrot and celery until slightly soft, add garlic and cook for 30 seconds then add spices and cook for an additional minute. Add chopped roast beef to pan with crushed tomatoes, kidney beans, stock or water, tomato paste and salt. Boil on medium–high heat for 5–10 minutes until the sauce reduces and thickens. Allow to cool slightly before filling the tortillas.
Dollop 2-3 tablespoons of beef mixture down the middle of each tortilla and sprinkle with ½ handful of cheese per tortilla. Wrap tortilla around filling, placing them seam side down in a baking dish. Sprinkle with remaining cheese and bake in oven for 10-15 minutes until cheese has browned.
Mash avocado and dressing in a small bowl with a fork until smooth and season with salt and pepper.
* * *
Serve tortillas topped with a tablespoon of tomato salsa and a dollop each of sour cream and avocado. Sprinkle with coriander if using.
* * *TIP If using raw minced beef, add mince to frying pan once onion and spices are cooked. Cook for 5 minutes until the beef is browned and cooked through. Break up any lumps with a fork and drain off any fat. Then continue following the recipe.
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