Spelt and buckwheat tortillas with chilli con carne

Dough

• 12 sprigs fresh coriander leaves only
• 125 g buckwheat groats
• 275 g spelt flour plus extra for dusting
• 1 tbsp olive oil plus extra for greasing
• 2 tsp baking powder
• 1 tsp sea salt
• 190 g water

Chilli con carne

• 1 tsp chilli powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• ¼ tsp ground cayenne pepper
• 1 brown onion cut into halves (approx. 150 g)
• 1 garlic clove
• 1 - 2 fresh long red chillies deseeded if preferred, cut into halves
• 1 tbsp olive oil
• 500 g beef mince
• 2 tbsp tomato paste
• 400 g canned chopped tomatoes
• 1 tsp Meat stock paste (see Tips)
• 160 g water
• 1 red capsicum deseeded, cut into cubes (approx. 2 cm)
• 1 green capsicum deseeded, cut into cubes (approx. 2 cm)
• 400 g canned kidney beans rinsed and drained (approx. 250 g after draining)
• 1 tbsp dried oregano
• 1 tsp salt

Buckwheat 'rice'

• 1000 g water
• 1 - 2 pinches salt
• 350 g buckwheat groats

Assembly

• 1 avocado flesh only, cut into slices
• 100 g sour cream to serve
• fresh coriander leaves