What a great recipe for the weekend! Chipotle chilli paste has a smoky flavour as well as heat and makes for a delicious chilli.

To ring the changes even more, load your chilli into burrito bowls made from tortillas. Why not treat yourself to a set of these Tostada Bakers which make great bowls without using any oil!

This recipe features in our July Plan which is coming soon…..

Serves 4.

Low- calorie cooking spray

1 tsp oil

2 red onions, sliced

500g 5% beef mince

2 tsp chipotle chilli paste – 👩🏼‍🍳Chef’s Note; If you don’t like spicy food, use 1tsp smoked paprika instead.

200ml boiling water

Salt and pepper

4 medium tortilla wraps

2 little gem lettuces or ½ iceberg lettuce, shredded

250g cherry tomatoes, quartered

½ cucumber, diced

4 tsp low fat Greek yogurt

1 lime quartered, to serve

Pinch of paprika, optional

Small bunch fresh coriander (optional)

Guacamole, to serve

Method

Heat the oven to 200c, gas 6, 400f

Heat a large non stick frying pan over a medium heat, spray with low – calorie cooking spray, add the mince beef and cook for 5 minutes until all the raw pink colour has gone, add the sliced onions and continue to cook for 5 – 8 minutes until the onions start to soften and the beef is browned.

Mix the chipotle paste with the boiling water, then add to the pan. Season with salt and pepper, then simmer for 6 – 8 minutes until the liquid has cooked off.

Meanwhile, brush the tortillas with a little oil, then put each one in an ovenproof bowl, a pudding basin is ideal, or gently place the tortillas into a fluted tin to form the shape and bake for 5 minutes until golden brown and firm, work in batches if you only have 1 or 2 bowls, be careful not to let them burn. Remove for the oven and leave to cool while you make the rest.

To serve, half fill the tortillas cases with shredded lettuce, then top with the hot chipotle beef, tomatoes and cucumber. Add a dollop of yogurt and a lime wedge a sprinkle of fresh coriander and paprika, if using, and serve straight away with guacamole.