Preparation 30 minutes
Cooking 1 hour
4 jalapeños, thinly sliced
2 tablespoons malt vinegar
4 x 26 g (1 oz) low-sodium white corn tortillas
olive oil spray
1 brown onion, finely chopped
2 celery stalks, finely chopped
1 green capsicum (pepper), finely chopped
300 g (10½ oz) extra-lean minced (ground) beef
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
400 g (14 oz) tinned diced tomatoes
800 g (1 lb 12 oz) tinned no-added-salt kidney beans, rinsed and drained
1 small avocado
2 teaspoons lemon juice
1 small handful coriander (cilantro) leaves, finely chopped, plus extra sprigs to serve
- Put the jalapeños in a small bowl with the vinegar and set aside to marinate.
2. Preheat the oven to 180°C (350°F). Lightly spray both sides of the tortillas with olive oil. Cut each tortilla into 10 wedges and arrange on a large baking tray. Bake, turning once, for 10–12 minutes or until golden and crisp. Set aside until needed.
3. While the tortilla crisps are cooking, spray a large saucepan with olive oil and place over medium heat. Add the onion and cook, stirring, for 2 minutes or until softened. Add the celery and capsicum, and stir for 6–7 minutes or until browned and softened. Add the beef and cook, stirring and breaking up any lumps, for 5 minutes or until browned.
4. Stir in the paprika, cumin and oregano, and cook for 2 minutes or until fragrant. Stir in the tomatoes and 185 ml (6 fl oz/¾ cup) water. Reduce the heat, cover and simmer for 25–30 minutes or until the sauce has thickened. Add the beans and cook for 10 minutes.
5. Meanwhile, mash the avocado with a fork, then stir in the lemon juice and chopped coriander. Season with freshly ground black pepper.
6. Spoon the beef and bean mixture into bowls and serve with the tortilla crisps, avocado, extra coriander and jalapeños.
Notes: Spice up the tortillas by sprinkling them with cayenne pepper before baking.