Ingredients

Serves: 2
Time: 30 minutes

• 500g beef mince
• 1 small onion
• 1 clove garlic
• 1 tsp chilli flakes (use more or less depending on how hot you like it), plus extra
• 1 tsp cumin, plus extra
• 1 tsp dried oregano, plus extra
• 2 tbsps chipotle paste
• 1 tsp light brown sugar
• 400g tinned tomatoes
• 200g can red kidney beans
• 2 large flour tortillas

For the guac

• 2 avocados
• 1 jalapeno chilli
• Juice of 1 lime
• Handful of coriander leaves
• Salt and freshly ground black pepper

To serve:

• 100g cheddar cheese, grated
• 100g sour cream
• 2 spring onions, finely sliced

Method

1. Heat the olive oil in a large frying pan over medium to high heat. Add the mince and fry off for 5 minutes, breaking up with a wooden spoon as it cooks.
2. Meanwhile, finely chop the onion and add to the pan with the mince. Season and stir to combine. Now, finely slice the garlic and add to the pan as well.
3. Stir through the chilli, cumin, oregano and chipotle paste. Then add the beef stock cube and tinned tomatoes, along with about ½ a can of water. Bring the mixture to a boil and then reduce heat to simmer for 10 - 12 minutes.
4. Now, cut the tortillas into 6 triangles. Toss into a bowl with oil, salt and a pinch of oregano, chilli flakes and cumin then place into the airfryer at 200C to crisp up - this will take about 4 - 6 minutes - be careful not to overcrowd your airfryer though!
5. Stir the kidney beans through the chilli and cook for a further 5 minutes
6. Make the guacamole, in a pestle and mortar, pound the avocado flesh with some sliced chilli and lime juice.
7. Roughly chop the coriander leaves and add to the mix, along with a pinch of salt. Pound until as smooth as possible then season to taste.
8. Divide the chilli between bowls, top with some cheese and sour cream and serve with the tortillas, guac and some extra coriander leaves and lime wedges.