1 small onion (finely chopped)
1 close garlic (crushed)
3/4 cup water
250g lean minced beef
Pinch chilli powder (optional)
1 1/2 teaspoons ground cumin
400g can red kidney beans (drained & washed)
400g can chopped tomatoes
2 tbsp chopped parsley
1 small cost lettuce (washed but kept in whole leaf form)
1 tomato (finely chopped)
1/3 cup greek yogurt (for serving on top)
1/3 cup parmesan cheese (for serving on top)
- Cook onion & garlic with 2 tbsp of the water in a nonstick saucepan until softened. Stir in minced beef and spices and cook over high heat until browned.
- Add beans, tomatoes, pepper and remaining water. Reduce heat and simmer for 15 minutes until the mixture has thickened. Then add parley and stir again.
- To serve, spoon beef mixture into lettuce leaves and sprinkle with cheese, fresh tomato and a dollop of yogurt.
Tip: This mixture is also great with tortilla wraps. Adding a slice of avocado can also elevate the taste!