Chili con carne and pomegranate tacos


(For 3 tacos)

  • 1 punnet BroccoCress
  • 3 (12 to 15cm) tortilla bread
  • 90gr cooked red kidney beans
  • 40gr pomegranate seeds
  • 200gr ground minced beef
  • 100ml passata tomato
  • 10gr diced red chilli
  • 100ml beef stock
  • 40gr diced white onions
  • 1 tbsp vegetable oil
  • 1 pinch sea salt
  • ¼ of a tsp smoked paprika


  • Burn the tortilla bread slightly in a hot grill pan to add a smoky flavour to it. 
  • For the chilli con carne, pour the oil in a saucepan and add the diced white onions, the minced beef, paprika and salt. 
  • Let cook for a couple of minutes and add the tomato passata, diced red chilli and beef stock. 
  • Continue cooking for another 15 minutes or until the liquid has almost all evaporated. 
  • Build the tacos with the chilli con carne, the red kidney beans, and the pomegranate. 
  • Serve with the freshly cut BroccoCress. 

Recipe: Franck Pontais

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