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Halve the tortilla wraps and lay them on a board. Use 2 tsp of oil to brush both sides. Shape each half into a cone and use to line 8 cups in a muffin tin, folding the bottom over and moulding them into the holes to make cup shapes. Bake in the oven for 8–9 mins, until the edges are crisping up and lightly golden. Remove from the oven and allow to cool.
Meanwhile, heat the remaining oil in a frying pan over a medium heat, then add the onion and cook for 5 mins. Turn up the heat and add the mince, then cook for 5 mins, or until cooked through. Stir in the paprika, cumin and kidney beans and cook to heat through.
Quarter and core the apple, then grate on the coarse side of a grater. Put in a bowl and squeeze over the lemon juice. Top with the pepper and mix.
To assemble, layer the lettuce and beef mixture in the cups, then top with a spoonful of the apple and pepper. Finish with a little soured cream.
