Super speedy chilli

• jar fiery chilli pesto↗180g g

  (we used Sacla)

• lean beef mince↗450g g
• ground cumin↗2 tsp tsp
• beef stock cube↗1
• red peppers↗2

  sliced

• can kidney bean↗400g g

  drained

• small bunch coriander8

  chopped

• flour tortillas↗8
• avocados↗2

  stoned and thickly sliced

• red onion↗1

  thinly sliced

• reduced-fat mayonnaise↗

  to serve

Step-by-step instructions

1. 1

   Tip the pesto into a large pan with the mince and cumin, and fry for a few mins. Crumble in the stock cube, add the peppers and kidney beans, then fill the empty can with water and add this to the pan, too. Cover and simmer for 10 mins, then remove the lid and continue to cook for 5-10 mins or until all the liquid has been absorbed. Remove from the heat and stir in the coriander.

2. 2

   Heat the tortillas following pack instructions and serve with the chilli, avocados, onion and a dollop of mayo.