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Black Bean Chilli in Arabic Breads Cases

1

October 15, 2015 by marksetchfield

IMG_3353 (1)Serves 6, prep time, 50 minutes, cooking time 1 hour

INGREDIENTS
FOR THE CHILLI
2 tbs olive oil
1 medium pack beef mince
1 onion, finely chopped
2 garlic cloves, crushed
1 small chopped red chilli
1/4 teaspoon ground chilli flakes
1 tsp ground coriander seeds
1 can of chopped tomatoes
2 tbsp tomato ketchup
2 tbsp Chipotle Tabasco sauce
1 cup vegetable stock
1 can black beans, drained and rinsed

FOR THE CASES
4 Arabic flatbreads

FOR THE TOPPING
Greek yogurt
6 jalapeno slices, chopped
A few coriander stalks chopped
Cayenne pepper to dust
Sliced red pepper

METHOD
FOR THE CHILLI
Heat the oil in a frying pan over medium heat. Add the onions and crushed garlic, cook until the onions start to soften. Break the mince into the pan and stir until the meat is evenly browned. Then add and stir in the remainder of the ingredients. Reduce the heat and simmer for 10-15 minutes or until the sauce thickens.

FOR THE CASES
Preheat the oven to160 degrees. Place the bread on a flat surface and using a small saucer as a guide cut four circles from each bread and discard the remainder. Grease a bun tray with margarine, add a good layer so the cases don’t stick. Slightly moisten each of the circles with cold water so they are like thin pastry. Place a bread over the bun tin and press in the centre push down. If needed add some more water to neatly line each of the tins. Place the tray in the oven for around twenty minutes until the cases are crisp. Next gently remove the cases and arrange on a serving tray. Add some chilli to each case, top with yoghurt, chopped jalapenos, red pepper and chopped coriander, finally dust with some cayenne pepper.

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