Instructions

1. Finely chop the onion and garlic.
2. Cut the beef into thin strips or small cubes. Chop the bell pepper & tomatoes into tiny pieces. Cut the green beans into 1cm pieces.
3. Heat the oil in a heavy based pan and gently soften the onion. Add the garlic and beef, stir until the meet has changed colour. Add the spices, stir, then add the paste, bell pepper & tomato pieces. Season with salt and pepper. Add a splash of water, put the lid on and bring to the boil. Cook for 20 minutes until you get a sticky mixture.
4. Meanwhile grill or char the corn, cool then remove the kernels with a sharp knife. Set the kernels aside. Drain the beans.
5. When the stew is thick and silky, stir in both beans and corn kernels. Put the lid on and heat through while you warm up the tortilla wraps for a minute on both sides.
6. Spoon some beef & bean mixture in the middle of the tortilla, add some salsa, fresh herbs, guacamole, grated cheese or sour cream and few slices of Jalapeño pepper. You can drizzle some chilli sauce over it too, if you like the heat!
7. Create an envelope and then wrap it tightly, then cut it in half.
8. Serve warm.