Spelt and buckwheat tortillas with chilli con carne
TM6 TM5 TM31

Spelt and buckwheat tortillas with chilli con carne

4.6 (5 ratings)

Ingredients

Dough

  • 12 sprigs fresh coriander, leaves only
  • 125 g buckwheat groats
  • 275 g spelt flour, plus extra for dusting
  • 1 tbsp olive oil, plus extra for greasing
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 190 g water

Chilli con carne

  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp ground black pepper
  • ¼ tsp ground cayenne pepper
  • 1 brown onion, cut into halves (approx. 150 g)
  • 1 garlic clove
  • 1 - 2 fresh long red chillies, deseeded if preferred, cut into halves
  • 1 tbsp olive oil
  • 500 g beef mince
  • 2 tbsp tomato paste
  • 400 g canned chopped tomatoes
  • 1 tsp Meat stock paste (see Tips)
  • 160 g water
  • 1 red capsicum, deseeded, cut into cubes (approx. 2 cm)
  • 1 green capsicum, deseeded, cut into cubes (approx. 2 cm)
  • 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
  • 1 tbsp dried oregano
  • 1 tsp salt

Buckwheat 'rice'

  • 1000 g water
  • 1 - 2 pinches salt
  • 350 g buckwheat groats

Assembly

  • 1 avocado, flesh only, cut into slices
  • 100 g sour cream, to serve
  • fresh coriander leaves

Nutrition
per 1 portion
Calories
2757.1 kJ / 656.5 kcal
Protein
32.9 g
Carbohydrates
71.1 g
Fat
23.2 g
Saturated Fat
7.6 g
Fibre
15.7 g
Sodium
944.9 mg

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