Ten-minute black bean chilli tortillas
( SERVES 4 )
I made the most of convenience foods in this moreish Mexican meal. Coleslaw could replace the crunchy broccoslaw that is available from the vegetable section of supermarkets.
- Toss the broccoslaw with the dressing that is included in the packet, adding a little lemon juice, if required. Dice the tomatoes. Halve, stone peel and dice the avocado. Sprinkle with a little lemon juice to prevent browning.
- Meanwhile, heat the black bean chilli in the microwave for 4 minutes or until hot. Stir well. Heat the tortillas briefly in the microwave.
- Fill the tortillas with the broccoslaw, chilli, tomatoes, avocado and coriander. Garnish with sour cream.