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  • Recipe Room  »  Mexican beef-style wraps



    • 1 box Fry’s vegetarian mince
    • 4 tortilla wraps
    • 1 can mexican style diced tomatoes
    • ½ medium onion, chopped
    • 1 can red kidney beans (aka chilli bean), drained
    • 1 large avocado, sliced
    • Tomato salsa, as hot as you like

    To serve

    Mexican beef-style wraps


    Heat a little bit of oil in a pan and fry the onion. When golden add the diced tomatoes and reduce heat.

    Simmer for a few minutes and then add kidney beans, cook for a further minute and then take off the heat.

    In another pan cook mince according to instructions. Combine tomato mixture with mince in a large bowl.

    Spoon mixture into warmed wraps and serve with avocado, coriander and a dollop of sour cream.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Growing your own coriander is one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.

    • A great way to use up extra spinach is to throw it into a smoothie for breakfast – your body will thank you for the extra nutrition and you wont be able to taste the difference.

    • Cream often goes to waste if it is forgotten about in the fridge – instead it can be frozen in small freezer safe containers and defrosted when needed.

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