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Mexican mince pockets

Mexican mince pockets


These pockets are low in sugars, salt and saturated fat – and they taste absolutely delicious

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2260kj 537kcal
  • Fat
    Med 23%
  • Saturates
    Low 26%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 55g


  • 250g Co-op Irresistible 5% fat British Hereford beef mince
  • 1/2 x 500g jar Co-op tomato and chilli pasta sauce
  • 400g can kidney beans, drained
  • 2 Co-op pitta breads


  1. Heat a little olive oil in a pan and add the mince
  2. Cook for 10 - 12 mins, until browned
  3. Add the pasta sauce, kidney beans and 150ml water, cover and simmer for 20 mins
  4. Remove the lid and simmer for about 8 mins more until the liquid has reduced and thickened
  5. Toast the pitta breads lightly, split in half and fill with the mince and bean sauce. Serve with salad leaves, if you like

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