Instructions: 1 Heat the oil in a shallow pan and fry the chopped meat with the chives and garlic until the meat is browned. Add the red kidney beans, chilli, tomato puree, coriander, red wine and gherkins, simmer for 10-12 minutes.

2 Heat a frying pan and toast the tortillas until golden brown. Fill the tortilla with the spicy chilli mix, top with the guacamole and watercress sauce and serve.

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