Beef & Kidney Bean Crunchwrap

📝 Ingredients

• 2 large flour tortillas (about 30 cm, 70 g each)
• 2 corn tortillas (about 15 cm, 25 g each)
• 250 g minced beef, 5% fat
• ½ tin of red kidney beans (125 g drained)
• ½ red onion
• 1 tbsp tomato paste
• 1 tsp ground cumin + 1 tsp sweet paprika
• 50 g grated cheddar
• 100 g Greek yoghurt 2%
• 1 tomato (about 120 g)
• 2 lettuce leaves (about 40 g)
• 1 tsp olive oil
• Salt, black pepper

🍴 Utensils

• Air fryer
• Frying pan
• Chopping board
• Pastry brush
• Spatula

📖 Steps

1. Thinly slice the red onion. Rinse and drain the kidney beans. Finely dice the tomato, removing the seeds and juice, then shred the lettuce into thin strips. Keep the tomato and lettuce in the fridge.
2. Heat a frying pan over high heat without any fat. Crumble in the beef with the onion and cook for 5 min, breaking it up with a spatula, until the meat is no longer pink. Add the cumin, paprika, tomato purée and 3 tbsp water, then season with salt and pepper.
3. Add the kidney beans and roughly mash half of them with a fork, right in the pan. Cook for 3 min over medium heat, until the mixture is thick with no liquid left: a runny filling would make the tortilla soggy. Leave to cool slightly.
4. Preheat the air fryer to 190 °C. If the corn tortillas are larger than 15 cm, trim them with scissors. Cook them flat for 3 min, until rigid and lightly golden: they should snap like a crisp.
5. Microwave the flour tortillas for 15 s to soften them. In the centre of each one, spread half the filling over a circle the size of the corn tortilla, sprinkle with half the cheddar and place the crispy corn tortilla on top.
6. Spread half the yoghurt over the corn tortilla, then add the lettuce and tomato. Fold the edge of the flour tortilla towards the centre in 6 successive overlapping pleats, pressing down on each fold to form a tightly sealed hexagon.
7. Brush both sides with oil. Place the crunchwrap folded side down in the basket and cook for 3 min at 190 °C, carefully turn it over with a spatula, then cook for another 3 min, until golden and crisp. Cook in two batches if needed.
8. Without an air fryer, crisp the corn tortillas in the oven at 220 °C for 5 min, then bake the crunchwraps for 12 min on a baking tray lined with baking paper, turning them halfway through. Leave to rest for 2 min and cut in half before serving.