Ingredients
500g pork mince
1 red onion, finely chopped
40g sachet fajita spice mix
¼ cup tomato paste
425g can Mexe beans
1 carrot, peeled, shredded
½ cup chopped fresh coriander
8 iceberg lettuce leaves
Sour cream, guacamole dip, quartered cherry tomatoes and lime wedges, to serve
Method
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Heat a lightly oiled, large, non-stick wok over a high heat. Add pork and onion. Cook, stirring to break up mince, for about 10 minutes, or until browned. Reduce heat to medium. Add spice mix and paste. Stir-fry for 1 minute.
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Add undrained beans and ¼ cup of water to wok. Bring to boil. Stir-fry for 1 minute. Stir in carrot and coriander. Remove from heat.
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Divide pork mixture among lettuce cups (about ½ cup in each). Top with sour cream and guacamole dip. Sprinkle with tomatoes.
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Serve with lime wedges.
