• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
• Zest half a lime (per 2P). Chop into four wedges.
• Trim and thinly slice the scallion.
• Drain and rinse the kidney beans.

TIP: If you want to avoid turning on the oven you can dry-fry the tortillas in a pan instead.

• Place a pan over medium-high heat (without oil).
• Once the pan is hot, fry the beef mince until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
• Use a spoon to break it up as it cooks. Season with salt and pepper.

NOTE: Swapping to lamb mince? Follow the recipe as written, replacing ‘beef’ with ‘lamb’ where necessary.

• Add the pepper and Mexican spice mix to the pan and fry for 1 min.
• Mix in the passata, beans and stock.
• Bring to the boil, reduce heat to medium-low and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.
• Once simmered, stir through the chipotle paste.

TIP: Add a splash of water if the sauce becomes too dry.

• Pop the tortillas into the oven to warm, 1-2 mins.

• Add the creme fraiche and lime zest to a small bowl.
• Season with salt and pepper.
• Stir to combine.

• Plate up the warmed tortillas.
• Top each with a generous helping of the Mexican spiced beef mince.
• Spoon over a dollop of zesty creme fraiche and a sprinkling of scallion.
• Serve with lime wedges alongside for squeezing over.