• 2 cups chicken stock
• 2 Tbsp vegetable oil
• 300g beef mince
• 4 cloves garlic, crushed
• 2 tsp sweet smoked paprika
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 cup long grain rice
• 1 red capsicum, cut into thin strips
• 1 green capsicum, cut into thin strips
• ½ red onion, sliced
• 1 cup corn kernels
• 1 cup coriander leaves, chopped
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cups grated cheddar cheese
• 8 soft tortillas
• 3 cups passata
• 1 cup sour cream
• Extra coriander leaves, to garnish
• Micro herbs, to garnish
• Guacamole, to serve
• Green salad, to serve
Preheat oven to 180°C. Put stock in a large saucepan over a high heat and bring to the boil.
Meanwhile, heat vegetable oil in a medium saucepan over a high heat and add beef. Cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and oregano, then cook for a further 3 minutes. Stir in rice and hot stock, then bring to the boil. Reduce heat to low, then cover and cook for a further 10 minutes.
Add capsicum, onion and corn, then cook for a further 5 minutes or until rice is plump and liquid has been absorbed. Stir in coriander and season. Remove from heat. Stir in 1 cup of the cheese.
Arrange tortillas on a clean dry work surface. Divide beef mixture among tortillas (about ½ cup each) and roll up to enclose. Arrange in a 40 x 20cm baking dish. Top with passata and remaining cheese, then dollop over ½ of the sour cream. Bake for 20 minutes or until golden on top.
Garnish with extra coriander leaves and micro herbs, then serve with remaining sour cream, guacamole and green salad on the side.