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Photo of Mexican pork tortilla cigars by WW

Mexican pork tortilla cigars

9 - 13
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
These cigars are pan-fried so the tortilla is crispy and contrasts with the Mexican meat and bean filling.


Raw pork mince

400 g, (lean)

Canned red kidney beans, rinsed, drained

125 g

Reduced-salt taco seasoning mix

30 g, (1 packet)


4 cob(s), large, (160g each)

Corn tortilla

8 small


2 medium, coarsley grated

Mixed salad leaves

150 g, (5 cups)


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  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.


TIP: You can use chicken mince instead of pork.