Ingredients

• 1 tablespoon olive oil
• 2 small brown onions, chopped
• 2 garlic cloves, crushed
• 600g lean beef mince
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 long red chillies, deseeded, finely chopped
• 400g can red kidney beans, drained, rinsed
• 400g can crushed tomatoes
• extra light sour cream, to serve
• Cheesy pita bread
• 4 small pita bread rounds, cut into small wedges
• 1/2 cup reduced-fat grated tasty cheese

Chunky guacamole

• 1 small red onion, chopped
• 1 large avocado, chopped
• 100g cherry tomatoes, quartered
• 1/2 cup fresh coriander leaves
• 1 1/2 tablespoons lime juice

Method

• Step 1 Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
• Step 2 Add cumin, coriander, chilli and beans. Cook, stirring, for 2 to 3 minutes or until fragrant. Add tomato. Reduce heat to low. Simmer for 5 minutes or until thickened. Season with salt and pepper.
• Step 3 Make cheesy pita bread: Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place bread, in a single layer, on trays. Bake for 5 minutes or until browned and crisp. Sprinkle with cheese. Bake for 2 minutes or until cheese has melted.
• Step 4 Make guacamole: Place ingredients in a bowl. Season with pepper. Stir to combine.
• Step 5 Place pita bread on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.