Mexican pork tortilla cigars
9
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These cigars are pan-fried so the tortilla is crispy and contrasts with the Mexican meat and bean filling.
Ingredients
Pork mince, raw
400 g, (lean)
Canned red kidney beans, rinsed, drained
125 g
Reduced-salt taco seasoning mix
30 g, (1 packet)
Corn
4 cob(s), large, (160g each)
Corn tortilla
8 small
Carrot(s)
2 medium, coarsley grated
Mixed salad leaves
150 g, (5 cups)
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a large non-stick frying pan over high heat. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add beans and half the taco seasoning. Cook for 2 minutes or until heated through. Transfer to a bowl.
2
Reheat pan over medium-high heat. Lightly spray corn with oil and sprinkle with remaining taco seasoning. Cook, turning, for 8 minutes or until corn is tender. Transfer to a plate. Cover to keep warm.
3
Meanwhile, spoon mince mixture along centre of tortillas. Top with carrot and roll to enclose filling. Heat pan over medium-high heat. Cook tortilla cigars, turning, for 2 minutes or until golden and crisp. Serve with corn, salad leaves and lime wedges.
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