Ingredients

• 1 1/2 cups Spicy Mexican mince (reserved from related recipe)
• 2 teaspoons olive oil
• 150g cup mushrooms, sliced
• 1 cup red onion, roasted
• 1 cup roasted red capsicum, sliced
• 2 cups Pea and green onion rice (see related recipe)
• 4 jumbo flour tortillas
• 1 cup grated tasty cheese
• Sour cream, to serve
• Guacamole, to serve
• Lime wedges, to serve

Method

• Step 1 Place mince in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until heated through.
• Step 2 Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushroom. Cook, stirring, for 5 minutes or until browned and tender. Add onion and capsicum. Cook, stirring occasionally, for 5 minutes or until heated through. Add rice mixture. Season with salt and pepper. Cook, stirring, for 5 to 6 minutes or until heated through.
• Step 3 Cook tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/4 mince mixture over the centre of tortilla. Top with 1/4 cheese and 1/4 rice mixture. Roll up tortilla, folding in ends, to enclose filling. Repeat with remaining tortillas, mince mixture, cheese and rice mixture. Serve with sour cream, guacamole and lime wedges.