Place the stock, onion and garlic in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, covered, for 10 minutes or until the onion softens. Increase heat to high, add the mince and cook, breaking up the mince with a wooden spoon, for 10 minutes or until mince changes colour.
Stir in the undrained tomatoes, kidney beans, tomato paste, chilli powder blend and sugar, and bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, for 25 minutes or until the mixture is thick. Taste and season with salt and pepper.
To serve, spoon the mince mixture onto the tortillas, top with a dollop of sour cream, some lettuce and green shallots, and roll up firmly.
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|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 93mg||3 %|
|Potassium 331.7mg||9 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.6g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 64
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