SPICY BEEF, COURGETTE AND CHEESE TORTILLAS

1 tbsp extra virgin olive oil

800 g beef mince

1 onion finely chopped

2 cloves garlic, crushed

1 tsp ground coriander

1 tsp ground ginger

½ tsp paprika

½ tsp dried chilli flakes

sea salt and cracked black pepper

4 large tortillas

40 g toasted pine nuts, chopped

2 courgettes, grated

200 g grated gouda cheese

2 spring onions thinly sliced

Basil leaves, extra pine nuts and lemon wedges to serve

- Heat the oil in a large frying pan over high heat; add the beef, onion, garlic, ground coriander, ground ginger, paprika, dried chilli, salt and pepper and cook for 6 minutes, breaking up any lumps with a wooden spoon

- Divide the beef between the tortillas, placing it in the middle of each and leaving a 10cm border; sprinkle with the pine nuts, courgettes and cheese and fold over the edges to enclose

- Wipe out the pan with paper towel and place over medium heat; cook each tortilla, one at a time, for 3 minutes each side or until golden and the cheese has melted; cut into pieces and sprinkle with the extra pine nuts, spring onions, basil and pepper and serve with the lemon wedges

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SPICY BEEF, COURGETTE AND CHEESE TORTILLAS