Chilli Bean Beef Pitta Pockets with Tomato Relish

Ingredients

• 300 g lean beef mince
• 1 tablespoon olive oil
• 1 small onion or 1/2 red onion, finely chopped
• 1 garlic clove, finely grated or minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon chilli flakes, to taste
• 1 tablespoon tomato paste
• 1/2 cup tomato passata or crushed tomatoes
• 1 can kidney beans or pinto beans, drained and rinsed
• 2 to 3 tablespoons water, as needed
• 4 pitta breads
• 2 cups shredded lettuce
• 1/3 cup plain yogurt
• Fine salt and black pepper

Method

1. Warm olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook for 3 to 4 minutes until softened.
2. Add garlic, beef mince, cumin, smoked paprika and chilli flakes. Cook for 5 to 6 minutes, breaking up the beef, until browned and fragrant.
3. Stir in tomato paste, passata, beans and 2 tablespoons water. Simmer for 10 to 12 minutes until thick, glossy and spoonable. Add a splash more water only if it catches.
4. Mix the tomato relish ingredients in a bowl. Let it sit while the chilli finishes so the tomato juices become bright and spoonable.
5. Toast the pittas until warm and lightly crisp. Split them carefully so they form pockets.
6. Fill each pitta with shredded lettuce first, then hot chilli beef, tomato relish and a small yogurt drizzle.
7. Finish with extra coriander, lime juice or chilli flakes if wanted. Serve immediately.

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