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1 tablespoon olive oil
1 medium onion or 125 g, finely chopped
300 g lean minced beef
2 medium tomatoes or 300 g, peeled and diced
2 tablespoons tomato paste
1 tin canned kidney beans or 240 g, drained
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1 small red bell pepper or 100 g, cut into cubes
1 small green bell pepper or 100 g, cut into cubes
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon mild paprika
½ teaspoon chili powder
½ teaspoon ground coriander
8 whole wheat tortillas
Warm olive oil in a large non-stick pan, add and cook onion until its tender. Add minced beef and cook for 5 minutes or until beef is cooked.
Add tomato and tomato paste and stir for 3 minutes or until tomato is tender then add kidney beans, crumbled MAGGI® Chicken Less Salt Bouillon cubes, red and green bell peppers, herbs and spices. Stir occasionally and simmer for 5 minutes then remove from heat.
Place some of the beef mixture over each warmed whole wheat tortilla and serve.
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