1

Place the stock, onion and garlic in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook, covered, for 10 minutes or until the onion softens. Increase heat to high, add the mince and cook, breaking up the mince with a wooden spoon, for 10 minutes or until mince changes colour.

2

Stir in the undrained tomatoes, kidney beans, tomato paste, chilli powder blend and sugar, and bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, for 25 minutes or until the mixture is thick. Taste and season with salt and pepper.

3

To serve, spoon the mince mixture onto the tortillas, top with a dollop of sour cream, some lettuce and spring onions, and roll up firmly.