Pita breads with Mexican filling
|30 ml||fresh chillies — 573|
|1||onion — finely chopped|
|500 g||beef mince — lean|
|50 ml||tomato paste|
|1-2||fresh chillies — chopped|
|1x 410 g||baked beans — tinned|
|4||spring onion — chopped|
|lettuce — shredded|
Heat the oil in a saucepan and sauté the onion until soft. Add the mince and brown, while stirring continuously.
Add the tomato paste, chutney and chilli, and season to taste with salt and freshly ground black pepper. Add the baked beans and spring onion and simmer for three to five minutes.
Meanwhile, warm the pita breads in the oven. Cut them in half to form pockets, place some lettuce in each and then fill with the mince mixture.