1 Heat the oil in a shallow pan and fry the chopped meat with the chives and garlic until the meat is browned. Add the red kidney beans, chilli, tomato puree, coriander, red wine and gherkins, simmer for 10-12 minutes. 2 Heat a frying pan and toast the tortillas until golden brown. Fill the tortilla with the spicy chilli mix, top with the guacamole and watercress sauce and serve. NOTES : Chef - Kevin Woodford Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (1329g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 501 (23%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 0mg||0 %|
|Sodium 3833.2mg||132 %|
|Potassium 1401.7mg||37 %|
|Total Carbohydrate 319.7g||94 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 300.6g|
|Protein 50.7g||72 %|
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Calories per serving: 2223
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