Tip the pesto into a large pan with the
mince and cumin, and fry for a few mins.
Crumble in the stock cube, add the
peppers and kidney beans, then fill the
empty can with water and add this to the
pan, too. Cover and simmer for 10 mins,
then remove the lid and continue to cook
for 5-10 mins or until all the liquid has
been absorbed. Remove from the heat
and stir in the coriander.
Heat the tortillas following pack
instructions and serve with the chilli,
avocados, onion and a dollop of mayo.