INGREDIENTS:
- olive oil 1 tablespoon
- onion 1 small, finely diced
- garlic 1 clove, finely sliced
- lean beef mince 500 g
- red capsicum ½, finely diced
- yellow capsicum ½, finely diced
- dried oregano 1 teaspoon
- smoked paprika ½ teaspoon
- chilli flakes ½ teaspoon, or to taste
- diced tomatoes 400 g can
- red kidney beans 400 g can, rinsed and drained
- water ½ cup
- barbecue sauce ½ cup
Cheesy wrap chips
- red capsicum wraps 6
- cooking spray
- cheese 1 cup, grated
- avocado diced, to serve (optional)
METHOD:
Heat the oil in a large saucepan or frying pan and sauté the onion, garlic and mince for 4-5 minutes over a medium heat until browned and broken up. Add the capsicum, oregano, paprika and chilli and mix well. Add the tinned tomatoes, beans and water and simmer for 15-20 minutes until reduced. Add the barbecue sauce and cook for a further 2 minutes.
For the wrap chips, preheat the oven to 180°C and line two trays with baking paper. Place wraps on trays, lightly coat with cooking spray, sprinkle over cheese and bake for 4-5 minutes or until golden and toasted. Remove from the oven and cut into wedges while hot.
Serve chilli mince, sprinkled with avocado if desired, with cheesy wrap chips on the side for dipping.
