100g red pesto
1 red chilli
350g beef mince
1 teaspoon ground cumin
1 beef or chicken stock cube
2 red peppers
1 tin kidney beans
1 small bunch coriander
1 red onion
2 tablespoons olive oil
salt and pepper
1 small tub sour cream
Finely chop the red chilli. Cut the peppers into 1 cm cubes. Drain the liquid from the beans.
Heat a frying pan with 2 tablespoons olive oil and fry the beef for a few minutes with the cumin until lightly browned. Add the pesto to the pan.
Crumble the stock cube into the minced beef and add the cubed peppers. Half fill the empty tin from the beans with water and add to the pan. Cover the pan with a lid and simmer gently for 10 minutes.
Remove the lid from the pan and add the kidney beans, simmer for a further 5 minutes until the liquid has reduced. Remove the pan from the heat. Finely chop the coriander and add to the chilli.
Peel the avocado and cut into slices. Halve the onion and slice into thin rings. Warm the tortillas in a frying pan for 1 minute on either side.
Serve the tortillas filled with the chilli, avocado, onion and a dollop of sour cream.