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Spelt and buckwheat tortillas with chilli con carne

Spelt and buckwheat tortillas with chilli con carne
4.7 6 ratings
Prep. 30 min
Total 1 h 50 min
8 portions
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Ingredients

Dough
  • fresh coriander leaves only
    12 sprigs
  • buckwheat groats
    125 g
  • spelt flour plus extra for dusting
    275 g
  • olive oil plus extra for greasing
    1 tbsp
  • baking powder
    2 tsp
  • sea salt
    1 tsp
  • water
    190 g
Chilli con carne
  • chilli powder
    1 tsp
  • ground cumin
    1 tsp
  • smoked paprika
    ½ tsp
  • ground black pepper
    ¼ tsp
  • ground cayenne pepper
    ¼ tsp
  • brown onion cut into halves (approx. 150 g)
    1
  • garlic clove
    1
  • fresh long red chillies deseeded if preferred, cut into halves
    1 - 2
  • olive oil
    1 tbsp
  • beef mince
    500 g
  • tomato paste
    2 tbsp
  • canned chopped tomatoes
    400 g
  • Meat stock paste (see Tips)
    1 tsp
  • water
    160 g
  • red capsicum deseeded, cut into cubes (approx. 2 cm)
    1
  • green capsicum deseeded, cut into cubes (approx. 2 cm)
    1
  • canned kidney beans rinsed and drained (approx. 250 g after draining)
    400 g
  • dried oregano
    1 tbsp
  • salt
    1 tsp
Buckwheat 'rice'
  • water
    1000 g
  • salt
    1 - 2 pinches
  • buckwheat groats
    350 g
Assembly
  • avocado flesh only, cut into slices
    1
  • sour cream to serve
    100 g
  • fresh coriander leaves

Difficulty

easy

Nutrition per 1 portion

Sodium 934.6 mg
Protein 28.6 g
Calories 2687.6 kJ / 642.4 kcal
Fat 24.7 g
Fibre 16.3 g
Saturated Fat 7.7 g
Carbohydrates 84.7 g

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Australia and New Zealand

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