Mexican pork tortilla cigars
raw pork mince
400 g, (lean)
Canned red kidney beans, rinsed, drained
reduced-salt taco seasoning mix
30 g, (1 packet)
4 individual, (160g each)
2 medium, coarsley grated
mixed salad leaves
150 g, (5 cups)
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.