
Mexican bean tortillas with avocado salsa

5
These tortillas are perfect on their own, or as an accompaniment to a meat dish.
Ingredients
2 Tbsp | Olive oil |
1 | Onion |
400 g | Chopped tomatoes |
40 g | Red kidney beans |
¼ tsp | Chilli powder |
4 | Tortilla wraps |
1 | Lime |
Avocado salsa
1 | Avocado |
¼ cup | Fresh coriander |
1 Tbsp | Olive oil |
1 | Lemon |
Directions
- Heat oil in a saucepan, add onion and cook over a medium heat for five minutes until softened. Add canned tomatoes and simmer for five minutes.
- Add kidney beans and simmer for five minutes more. Add the chilli powder and season with salt and pepper to taste.
- At the same time, cube avocado and place in a bowl. Add coriander, lemon juice and olive oil. Season with salt and pepper and toss well.
- Heat a frying pan and add tortillas, one at a time, heating them for 30 seconds on each side to warm. Spoon bean mixture onto warm tortillas and top with a spoonful of avocado salsa. Serve with extra lime halves on the side to squeeze over.
http://www.bite.co.nz/recipe/3157/Mexican-bean-tortillas-with-avocado-salsa/
Comments
Join the conversation