Preheat oven to 180°C. Place pita bread on baking tray. Bake for 5-6 minutes or until golden. Remove and set aside to cool.
Heat oil in a medium saucepan, add beef and cook for 2-3 minutes or until browned.
Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.
Stir in cumin, paprika, water and tomato paste. Cover and simmer for 20 minutes stirring occasionally.
Add red kidney beans and cook for a further 10 minutes.
Serve with lettuce cups and toasted pita bread triangles. If desired, add reduced fat plain yoghurt, mashed avocado or reduced fat grated cheese.
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