Can be baked in one large or two smaller dishes to provide two people with two meals.
AddThis Sharing Buttons
Share to FacebookShare to TwitterShare to EmailShare to PinterestShare to More
For the lamb

1 Tbsp Canola oil
400 g Lamb mince, lean
2 tsp Cumin seeds
2 tsp Dark cocoa powder
¼ tsp Chilli flakes, use up to half a tsp
1 Small red onion, diced
1 cup Mexican salsa
To serve

8 Flour tortillas
1 can Refried beans, warmed
1 cup Cheddar cheese, grated
⅓ cup Chopped coriander
1 cup Sour cream
Directions

Heat the oil in a large non-stick frying pan. Stir-fry the lamb — in batches, if necessary — until browned. Add the cumin, cocoa, chilli and onion and continue cooking for about 5 minutes. Add the salsa and heat through.
Preheat the oven to 220°C. Lightly grease a 34cm x 21cm baking dish or two 17cm x 21cm dishes.
Soften the tortillas briefly in the microwave. Place a band of the lamb along the centre of each tortilla. Top evenly with the refried beans, cheese, coriander and sour cream. Roll up and place in the baking dish.
Bake for about 10 minutes until bubbling and browned.Great served with extra sour cream and a crisp salad.