Title: Mexican Chilli Rolls
Categories: Can't cook , New
Yield: 4 servings

1 tb Vegetable oil
1 Yellow pepper
1 Onion
250 g Minced beef
1 Garlic clove
1 400 gram can chopped
-tomatoes
1 400 gram can kidney beans;
-drained
1 ts Chilli powder
2 Salad onions
1 200 gram can sweetcorn and
-peppers; drained
1 150 gram car soured cream
1 Lemon
4 lg Flour wraps
75 g Red Leicester
Salt and pepper
Paprika; to dust

Preheat the oven to 200c. Heat the oil in a large saute pan.

1 Halve and seed the pepper and cut into dice. Cook in the pan for 1-2
minutes.

2 Roughly chop the onion and add to the pan with the mince. Cook for 1-2
minutes until the meat begins to brown.

3 Add in the garlic clove and cook for 30 seconds. Add the tomatoes, kidney
beans and chilli powder and cook for 5-8 minutes. Season to taste.

4 Slice the salad onions and place in a bowl. Mix the corn and peppers with
the salad onions and soured cream, and season to taste.

5 Separate the flour wraps and place two on top of each other on a baking
sheet. Soften in the oven for 1-2 minutes. Grate the cheese.

6 Cut the lemon into wedges. Remove the wraps from the oven and spoon 1/4
chilli mix over each. Spread it round the wraps with the back of the spoon.

7 Scatter over the cheese and roll up. Third each roll, stack onto a plate
and dust lightly with paprika. Garnish with lemon and serve with the
sweetcorn dip.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.