Serves 10 400g lean pork mince 150g onions, peeled and finely diced 225g red peppers, seeded and finely chopped 150g green peppers, seeded and finely chopped 25g tomato purée 400ml salsa sauce, (recipe below) or can be purchased 10 flour tortillas 125g low fat cheddar cheese, grated Salsa sauce 200g ripe tomatoes chopped can be substituted with tin tomatoes 100g red onions, peeled and finely diced 150g red peppers, cored, seeded and chopped 75g green peppers, cored seeded and chopped 15g garlic cloves, peeled and chopped 15ml coriander, chopped 1 red chilli (optional) substitute with hot sauce if desired 250ml tomato juice 15ml lemon juice 50ml vinegar (ideally red wine vinegar if available)
To make the salsa sauce, combine all the ingredients together, rest for 1 hour, and use as required Meanwhile, In a large non-stick saucepan, *dry fry the pork mince with the onion until the meat changes colour add the peppers, continue to dry fry for 2-3 minutes then add the tomato purée and salsa sauce. Cover and simmer for 15 minutes, season. To serve, place equal portions of pork mince in the centre of each tortilla. Roll and arrange in a tray suitable oven proof dish, sprinkle with cheese finish off in the oven or under a grill and serve with additional salsa sauce. *Dry frying is a healthier method of frying, as no additional fat is added; only the natural fat from the meat is used. Place the meat into a cold non-stick saucepan. Over a low heat, gently cook until some juices run out. Increase the heat and fry the meat for 4-6 minutes. Serve with salad or rice and peas. Nutritional Values Per portion based on recipe making 10 portions, 225g Energy 1007kJ / 238kcal Carbohydrate 34g NME 3g Fat 4g Saturates 1.9g Protein 18g Fibre 3g Sodium 306mg Vitamin A 323 micrograms Vitamin C 45mg Folate 20 micrograms Calcium 175mg Iron 1.6mg Zinc 1.6mg Each portion provides over a portion of vegetables. To provide extra starchy carbohydrate include some rice or couscous. The recipe is low in fat. Recipe suppplied by BPEX Limited