Ingredients:
Lean Lamb – 650 gms
Garlic Cloves – 3, finely chopped
Juice of 1/2 Lime
Mild Chilli Powder – 1/2 tsp
Ground Cumin – 1/2 tsp
Dried Oregano Leaves – large pinch, crushed
Extra Virgin Olive Oil – 1 to 2 tblsp
Cooked Black Beans – 400 gms, seasoned with a little cumin, salt and pepper
Flour Tortillas – 4, large
Fresh Coriander – 2 to 3 tblsp, chopped (plus a few sprigs to garnish)
Chipotle Salsa (optional)
Salt and Pepper
Lime Wedges to serve (optional)
Method:
1. Slice the lamb into thin strips, then combine with the garlic, lime juice, chilli powder, cumin, oregano and oil in a non-metallic bowl.
2. Season with salt and pepper.
3. Cover and marinate in the refrigerator for 4 hours.
4. Warm the black beans with a little water in a saucepan.
5. Heat the tortillas in an unoiled non-stick frying pan, sprinkling them with a few drops of water as they heat.
6. Wrap the tortillas in foil to keep them warm.
7. Stir fry the lamb in a heavy based non-stick frying pan over high heat until browned on all sides.
8. Remove the pan from the heat.
9. Spoon some of the beans and browned meat into a tortilla, sprinkle wiith coriander, then add a little salsa and fold in the sides.
10. Repeat with the remaining tortillas.
11. Garnish with coriander sprigs and serve at once with lime wedges.
