Ingredients

170 g (2x85g bags) Derlea Julienne Sundried
Tomatoes
1 yellow and red pepper (each)
Vegetable oil
½ lb lean ground beef
2 tsp chili powder
½ tsp salt and ground pepper (each)
19 oz can red kidney beans, drained and rinsed
½ cup chopped fresh basil or coriander
1 tbsp chopped pickled jalapenos (optional)
2 tsp Derlea Minced Garlic
4 cups (1 L) baby spinach
10 small, whole wheat flour tortillas

Cooking Directions

Core and seed peppers, then chop into bite-size pieces. Lightly coat a large frying pan with oil over medium-high heat. Crumble in beef. Sprinkle with chili powder, salt and pepper. Mix together and, using a fork, stir to break up meat until it loses its pink colour, 3 to 4 minutes. Meanwhile, drain and rinse beans. Finely chop basil and jalapenos. Once meat is fully cooked, add beans, Derlea Tomatoes, peppers and Derlea Garlic. Stir often until Derlea Tomatoes start to soften, about 2 minutes. Add spinach and stir often just until wilted, about 1 minute. Remove from heat and stir in basil and jalapenos. Lay tortillas flat on counter. Evenly spoon filling down the centre of each tortilla. Sprinkle with fresh toppings, such as grated nippy cheddar or Monterey Jack cheese, light sour cream, hot sauce, thinly sliced red or green onion and chopped romaine lettuce. Wrap tortilla around filling and serve.

Prep. Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Servings: 6 cups