Mexican bean tortillas with avocado salsa
1
25/5/2008
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 |
| 1 pinch | Salt & freshly ground pepper |
| 4 | Tortilla wraps |
| 1 | Lime |
Avocado salsa
| 1 | Avocado |
| ¼ cup | Fresh coriander |
| 1 | Lemon |
| 1 Tbsp | Olive oil |
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.
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