La Banderita Chilli Con Carne Tortilla Bowls | Justine Schofield Recipe

La Banderita Chilli Con Carne Tortilla Bowls | Justine Schofield Recipe

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Chilli Con Carne Tortilla Bowls Ingredients - 4 x La Banderita Burrito Grande flour tortillas - 2 tbs.

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Cooking tools:

  • Ramekin
  • Saute pan
  • Pastry brush
  • Microplane
  • Grater
  • Baking sheet
  • Oven
  • Stove
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Fork
  • Spoon
  • Measuring spoon
  • Measuring cup
  • Colander
  • Can opener
  • Plate

Ingredients

  • 4 x La Banderita Burrito Grande flour tortillas
  • 2 tbs. olive oil, plus extra for brushing
  • 1 red onion, finely diced
  • 1 red capsicum, finely diced
  • 1 garlic clove, chopped
  • 1 tsp. smoked paprika
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. ground coriander
  • 1/4 tsp. cinnamon
  • 300g beef mince
  • 200g canned kidney beans, drained and rinsed
  • 1 x 400g can crushed tomatoes
  • 80g sour cream
  • 60g (1⁄2 cup) cheddar, freshly grated
  • 4 large butter lettuce leaves
  • Salt
  • pepper
  • 1⁄2 red onion, finely sliced
  • Zest and juice of 1⁄2 lime
  • 1 avocado, diced
  • 1 long red chill, finely sliced
  • 2 coriander sprigs, leaves picked and chopped

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