Pork Burritos

SERVES 4

1 tbsp olive oil

500g pork loin steaks, thinly sliced 1 red onion, halved and thinly sliced 2 tsp paprika

2 tsp ground coriander

1 x 400g tin of chopped tomatoes

1 x 400g tin of red kidney beans, drained and rinsed

A small handful of fresh coriander, chopped

8 flour tortillas

A delicious way to get a boost of protein and fibre! Serve as a warm bean salad without the tortillas for a low-carb option.

To serve:

Iceberg lettuce, shredded 2 tomatoes, chopped Sour cream 1 Heat half of the oil in a large, non-stick frying pan over a high heat. Add the pork in batches and cook for three minutes or until golden. Transfer each batch to a plate with kitchen towel as it is cooked.

2 Heat the remaining oil in the pan and add the onion. Cook, stirring, for two minutes or until light golden.

3 Add the paprika and coriander and cook for another minute.

4 Add the chopped tomatoes and kidney beans and bring to the boil. Then reduce the heat and simmer for three minutes.

5 Return the pork to the pan and simmer until heated through. Remove the pan from the heat and stir in the coriander.

6 Heat each tortilla for a few seconds in the microwave and spoon a little of the pork mixture along the centre of each tortilla.

7 Top with the lettuce, tomato and a dollop of sour cream and roll up. Serve immediately.