SPICY BEEF, COURGETTE AND CHEESE TORTILLAS
1 tbsp extra virgin olive oil
800 g beef mince
1 onion finely chopped
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
½ tsp paprika
½ tsp dried chilli flakes
sea salt and cracked black pepper
4 large tortillas
40 g toasted pine nuts, chopped
2 courgettes, grated
200 g grated gouda cheese
2 spring onions thinly sliced
Basil leaves, extra pine nuts and lemon wedges to serve
1
- Heat the oil in a large frying pan over high heat; add the beef, onion, garlic, ground coriander, ground ginger, paprika, dried chilli, salt and pepper and cook for 6 minutes, breaking up any lumps with a wooden spoon
2
- Divide the beef between the tortillas, placing it in the middle of each and leaving a 10cm border; sprinkle with the pine nuts, courgettes and cheese and fold over the edges to enclose
3
- Wipe out the pan with paper towel and place over medium heat; cook each tortilla, one at a time, for 3 minutes each side or until golden and the cheese has melted; cut into pieces and sprinkle with the extra pine nuts, spring onions, basil and pepper and serve with the lemon wedges
