Thursday, 8 May 2014

Spicy Mince Flatbreads

This is a simple and satisfying supper that has plenty of nutrients and tastes great.

You can use any type of gluten free flatbreads, tortillas or wraps for this recipe.

(Serves 2)

250g pork mince
2 quite large gluten free flatbreads or wraps
3-4 tbsp tomato puree 
2 handfuls of lambs lettuce
2 eggs
1 x 400g tin kidney beans, drained & rinsed 
2 tsp paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (or to taste)
Sunflower oil, for frying
Heat a tablespoon of oil in a large frying pan, add the meat and fry for about 10 minutes until browned and cooked through. Add the oregano, spices and salt, mix together and then add the kidney beans.
Add a bit more oil and fry for about 5 minutes longer until everything is golden and slightly crisp.
In a separate frying pan, heat another tablespoon of oil, crack in the eggs and fry for about 3 - 4 minutes until cooked through.
Spread the tomato puree over the flatbreads and top with the leaves, then the mince mixture. Finally, top with a fried eggs and serve.

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