Chilli Bombs
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Prep Time
15 MINS
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Cook Time
30 MINS
- KCals 329
- Carbs 36G
Ingredients
- 500 g 5% beef mince
- 1 medium onion peeled and finely diced
- 1 medium pepper any colour, deseeded and finely diced
- 2 garlic cloves peeled and crushed
- 200 g chopped tomatoes
- 200 g passata
- 400 g tin of kidney beans drained and rinsed
- 2 tbsp tomato puree
- 2 tbsp Henderson's relish
- 2 tsp chilli powder
- 2 tsp sriracha sauce
- 1 tsp smoked paprika
- 2 tsp onion powder
- 30 g mature Cheddar cheese finely grated
- 6 low-calorie tortilla wraps
- salt and pepper to taste
- low-calorie cooking spray
Instructions
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Preheat the oven to 180°C. Spray a frying pan with low-calorie cooking spray and set on a medium heat.
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Add the onions and garlic to the pan and fry for 4 minutes. Add the pepper and fry for a further 4 minutes.
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Add the beef and fry until browned on all sides. Stir in the chilli powder, paprika and onion granules and stir to coat.
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Pour in the chopped tomatoes, passata, kidney beans, tomato puree, Henderson's relish and sriracha and stir. Lower the heat and simmer for 10 minutes. The chilli should be reduced and the sauce should be thickened. Season to taste with salt and pepper.
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Microwave the tortilla wraps for 30 seconds. This is to make them easier to fold.
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Lay a tortilla wrap out and spoon some of the chilli mixture into the centre of the wrap. Fold the bottom of the tortilla over the chilli - fold it away from yourself, then rotate and repeat the fold on the next edge. Continue until the chilli is contained within the tortilla.
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Place the chilli bomb in an oven dish with the seam facing down. Repeat with the other tortillas.
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Sprinkle with the cheese and pop in the oven for 15 minutes, until the cheese is melted and the tortilla wraps are just starting to go crispy.
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Serve the chilli bombs with your choice of accompaniment!