For 4 servings – Tex-Mex filling

• 300 g ground beef
• 1 red bell pepper
• 1 medium onion
• 1 can kidney beans, about 240 g drained weight
• 1 small can sweetcorn, about 140 g drained weight
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp chilli flakes or chilli to taste
• 1 tsp sugar
• 120 ml beef or vegetable stock
• 1/2 tsp salt
• freshly ground black pepper
• 8 small tortillas
• 1 small handful fresh coriander
• optional: 1 avocado

For the lime dip

• 1 small carrot
• 150 g crème fraîche
• juice of 1 lime
• 1/2 tsp finely grated lime zest
• 1 pinch of salt