12 large eggs
Low-calorie cooking spray
For the filling:
450g pork mince (5% fat or less)
1 onion, finely chopped
2 garlic cloves, finely chopped
400g can red kidney beans in chilli sauce
4 tbsp tomato purée
1 tsp each of ground cumin, ground coriander and dried chilli flakes
600ml hot chicken stock
40g reduced-fat Cheddar, finely grated
For the salsa:
4 tomatoes, roughly chopped
½ red onion, finely chopped
1 red chilli, finely chopped
Juice of 2 limes
1 To make the ‘tortillas’, beat the eggs and season. Spray a 20cm non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Pour in an eighth of the eggs and swirl to cover the base. Cook for 1 minute, or until just set, then flip over and cook for a further minute. Place on baking paper and repeat to make 8 ‘tortillas’, sliding baking paper in-between each one. Cover; set aside.
2 Place a large non-stick frying pan over a medium heat. Stir-fry the pork, onion and garlic for 5 minutes. Stir in the beans and sauce, tomato purée, ground cumin and coriander, and chilli flakes. Add the stock, simmer, then reduce the heat and cook for 25-30 minutes, stirring occasionally.
3 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, shallow ovenproof dish with low-calorie cooking spray. Take a ‘tortilla’ and spoon an eighth of the mince mixture down the centre. Fold over the two sides and place in the dish. Repeat until everything is used up. Sprinkle over the cheese evenly.
4 Cover with foil and bake for 15-20 minutes, removing the foil for the last 5 minutes. Mix together the salsa ingredients, spoon over the ‘tortillas’ and top with coriander leaves. Divide between plates and serve with the fromage frais and salad.