Spelt and buckwheat tortillas with chilli con carne

Spelt and buckwheat tortillas with chilli con carne

4.7 6 rating

Prep. 30min

Total 1 h 50min

8 portions

Ingredients

Dough

fresh coriander leaves only
12 sprigs
buckwheat groats
125 g
spelt flour plus extra for dusting
275 g
olive oil plus extra for greasing
1 tbsp
baking powder
2 tsp
sea salt
1 tsp
water
190 g

Chilli con carne

chilli powder
1 tsp
ground cumin
1 tsp
smoked paprika
½ tsp
ground black pepper
¼ tsp
ground cayenne pepper
¼ tsp
brown onion cut into halves (approx. 150 g)
1
garlic clove
1
fresh long red chillies deseeded if preferred, cut into halves
1 - 2
olive oil
1 tbsp
beef mince
500 g
tomato paste
2 tbsp
canned chopped tomatoes
400 g
Meat stock paste (see Tips)
1 tsp
water
160 g
red capsicum deseeded, cut into cubes (approx. 2 cm)
1
green capsicum deseeded, cut into cubes (approx. 2 cm)
1
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
dried oregano
1 tbsp
salt
1 tsp

Buckwheat 'rice'

water
1000 g
salt
1 - 2 pinches
buckwheat groats
350 g

Assembly

avocado flesh only, cut into slices
1
sour cream to serve
100 g
fresh coriander leaves

Difficulty

easy

Nutrition per 1 portion

Sodium 934.6 mg

Protein 28.6 g

Calories 2687.6 kJ / 642.4 kcal

Fat 24.7 g

Fiber 16.3 g

Saturated fat 7.7 g

Carbohydrates 84.7 g

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Also featured in

Focus on Buckwheat 9 Recipes
Australia and New Zealand

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