• 2 tablespoons Mexican-style paste or seasoning mix
  • 500g lean steak mince
  • 50g white breadcrumbs, made from crusts or stale bread
  • 1 red onion, peeled and finely sliced
  • 1 red pepper, deseeded and sliced
  • 400g tin red kidney beans in chilli sauce
  • 198g tin sweetcorn, drained
  • 6 pack be good to yourself flour tortilla wraps
  • Olive oil, for brushing
  • 6 tablespoons natural yogurt
  • ½ x 31g pack fresh coriander, leaves only
  • Paprika, to serve
  • Lime wedges, to serve


  1. 1

    In a bowl, mix together the Mexican style paste, mince and breadcrumbs and season well. Roll the mixture into 18 meatballs and chill for 5 minutes.

  2. 2

    Heat a large frying pan until hot, add the meatballs and fry over a medium heat for about 10 minutes until browned all over, rotating every 1–2 minutes. Add the onion and pepper and fry for a further 5 minutes.

  3. 3

    Stir in the beans and sweetcorn and continue to cook until the meatballs are cooked through.

  4. 4

    Heat another frying pan until hot, brush each tortilla wrap with a little olive oil and fry.

  5. 5

    Top each wrap with three meatballs and some pepper and bean mixture, then top with yogurt and coriander leaves. Sprinkle with paprika and serve with lime wedges to squeeze over.

Nutritional Details

Each serving provides
  • Energy 1884kj 450kcal 23%
  • Fat 12.9g 18%
  • Saturates 5.0g 25%
  • Sugars 12.8g 14%
  • Salt 1.8g 30%

% of the Reference Intakes

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