Publications
- 15ml - olive oil
- 1 - onion, chopped
- 1 - carrot, finely chopped or grated
- 1 - sweet potato, diced or coarsely grated
- 2 - cloves garlic, chopped
- 400g - lean mince
- 5ml - each coriander and cumin
- 1 - tin red kidney beans, drained and rinsed
- 30ml - pickled jalapeño chillies (or to taste)
- 125ml - fresh coriander
- 8 - medium-sized tortillas
- 350g - mozzarella, grated
- - oil for shallow-frying
- SAUCE -
- 15ml - butter
- 15ml - flour
- 250ml - hot stock
- 125ml - sour cream
- 1 - large ripe avocado, halved and pitted
- 1 - lime (or a small lemon)
1 Heat the oil in a heavy-based pan and fry the onion, carrot, sweet potato and garlic until soft and glossy. Don’t be too hasty, you’re trying to build flavour. Add the minced meat and spices and cook until the meat is nicely browned. Season with salt and pepper and break up the mince continuously with a spatula. Stir in the beans, chilli and coriander and heat through. Remove from the heat.
2 For the sauce Melt the butter and stir in the flour to make a roux as you do for a white sauce. Fry the mixture for a minute or two and then whisk in the hot stock with a whisk. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sour cream and avocado flesh and mash with a stick blender. Season to taste with salt, pepper and lime juice.
3 Spread a dollop of avocado on each tortilla, spoon some of the mince on top and sprinkle cheese over. Fold the tortilla like an envelope (see sketch).
4 Heat a little oil in a pan and fry the parcels one by one, folded side first, until toasted and browned. Use a spatula to flatten them as you fry. Turn over carefully and fry the other side.
5 Repeat until all the parcels are done. Serve with the extra avocado sauce as a dipping sauce. Alternatively, you can arrange the parcels in an ovenproof dish, pour the sauce over and top with extra cheese; grill until the cheese bubbles.
