Recipe
Cheesy Mixed Bean Quesadillas
Crisp tortillas filled with spiced mixed beans and melted cheese.
Chilli Con Carne Pitta Pockets
Classic
serves 4
These chilli con carne pitta pockets turn a classic beef-and-bean chilli into an easy handheld meal. The filling is rich, gently spiced and quick to make.
Serve with grated cheddar, sour cream and coriander for a satisfying lunch or weeknight supper.
15 mins prep20 mins cook35 mins total
Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until soft.
Add garlic and cook for 1 minute, then add beef mince and cook until browned.
Stir in chilli powder, ground cumin, paprika and tomato paste; cook for 1 minute.
Add tinned chopped tomatoes, kidney beans and beef stock. Season with salt and black pepper.
Simmer for 12–15 minutes until thick and rich.
Warm the pitta breads and cut in half to form pockets.
Spoon chilli con carne into each pitta pocket.
Top with grated cheddar, sour cream and fresh coriander, then serve warm.
Keep cooking
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