Ingredients
The following ingredients have 5 Servings
- 1.1 pounds ground turkey (approx. 7% fat)
- 1 red onion (roughly chopped)
- 3 garlic cloves (peeled, roughly chopped)
- 1 red bell pepper (deseeded, roughly chopped)
- 1 green bell pepper (deseeded, roughly chopped)
- 2 green chilli peppers (with seeds, roughly chopped)
- 2 tablespoons olive oil
- 1½x14.11oz cans chopped tomatoes
- 1x14.11oz can black beans (drained)
- 2 tablespoons tomato puree
- 1 tablespoon sweet chili sauce (or chili sauce/chipotle sauce etc)
- 1¼ teaspoon ground coriander and coarse sea salt (each)
- 1 teaspoon ground cumin
- ½ teaspoon onion granules
- 1 cup mature cheddar (coarsely grated, 4.59oz)
- 1 tablespoon mascarpone cheese
- 6 tablespoons freshly chopped cilantro/coriander
- 3 large tortilla wraps
Instruction
- Place roughly chopped peppers, onion and garlic in a food processor. Pulse until the vegetables are finely chopped (but NOT pureed completely) so they still have some texture.
- In a large shallow pan (with lid) heat up 2 tablespoons of oil, add the vegetable mixture and cook gently for about 5 minutes stirring often. Add the ground meat, mash with a fork and stir until fully cooked and combined with the vegetables (about 3 minutes).
- Add the tomatoes, tomato puree, beans, seasoning and spices, stir, cover and simmer for 25 minutes stirring occasionally. 15 minutes into cooking preheat the oven to 375 F/ 190 C/ gas mark 5.Remove the filling mixture from the heat, add the sweet chili sauce, chopped cilantro and adjust the seasoning if needed.
- Place 1/3 of the filling in a round dish, such as pie dish (roughly the size of your tortilla), spread evenly, scatter a handful of cheese (about ¼) over the top and cover with a tortilla. Make 2 more layers, spread the mascarpone over the top of the final tortilla and scatter the remaining cheese.
- Bake in the centre of the oven for about 20 minutes or until golden and crispy. Remove from the oven, set aside for 5 minutes then serve.