Beef and Bean Tacos

Ingredient	5 serves
Extra virgin olive oil	2 teaspoons
Brown onion, finely diced	1/2
Lean beef mince	250g
Crushed garlic	1 teaspoon
Ground cumin	1 teaspoon
Smoked paprika	2 teaspoons
Red kidney or black beans, drained and rinsed	150g
Carrots, grated	1/2
Celery stalks, finely diced	1/2
Red capsicum, finely diced	1/2
Tinned corn kernels, drained	100g
Tomato paste	1 tablespoon
Crushed tomatoes	100g
Tortilla wraps, plus extra	5
Shredded tasty cheese	50g
Greek yoghurt	50g

	1 Heat oil in a large frying pan over a medium heat. Sauté onion until softened. Add lean beef mince and cook for 5 minutes or until browned.
	2 Add garlic, ground cumin and smoked paprika and cook for another minute until fragrant.
	3 Add in drained beans, carrot, celery, capsicum, corn, tomato paste and crushed tomatoes. Mix to combine. Simmer uncovered for 30 minutes or until vegetables are softened and liquid has reduced.
	4 Arrange tortillas and any other fillings on platters and in serving bowls and allow children to self-serve. Tortillas can be filled with beef and bean mixture, shredded cheese and a spoon of Greek yoghurt. Serve additional salad fillings if desired (see recipe notes).