Chilli Stuffed Tortillas

Sort of like a mexican cannelloni

1. 1

   Heat the oil in a frying pan.
   
   Add the pork mince and sage.
   
   Finely chop the onion, 2 of the garlic cloves and green pepper. Slice the chillis, leaving the seeds in. Add to the pork mince, and cook for 10 minutes.
   
   Chop the tomatoes into chunks, and add to the mince with half a cup of water. Crumble in the oxo.
   
   Add salt and pepper to taste.
   
   Simmer for 30 minutes, stirring regularly.
   
   Whilst the chilli is cooking, finely chop and fry the remaining garlic in another pan. Add the tin of chopped tomatoes, and squeeze in the lime juice.
   
   Add salt and pepper to taste.
   
   Simmer for 10 minutes.
   
   Preheat the oven to 200C
   
   When the chilli is ready spoon the tomato mixture into the bottom of an ovenproof dish.
   
   Divide the chilli mixture between the tortillas.
   
   Finish each tortilla off with a small sprinkling of the cheese and some coriander.
   
   Roll the tortillas and place them in the dish with the tomato sauce, snugly together.
   
   Add the remaining cheese on the top, together with the sour cream and sliced red chilli.
   
   Bake in the oven for 15 minutes, or until golden on top.