Category: Main Course
Cuisine: Mexican
Yields:
2 Servings
Kidney Bean Tortillas and Salsa Salad
The staples of Mexican food – beans, cumin, paprika, chilli and cheese – with a fresh salad
Ingredients
Adjust Servings
- Salsa Salad
Instructions
- Heat the oven to 150°C.
- In a large saucepan, sauté the onion, over a medium heat, until soft – about 5 minutes.
- Add the stock and all but 100g of the beans and bring to the boil.
- Add the chilli, tomato paste, cumin and paprika and simmer for 5 minutes.
- Meanwhile, mash the remaining beans and add to the pot – keep warm.
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Combine the tomato, avocado, chilli, lime juice and coriander leaves – salt and pepper to taste – set aside.
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Spread a tortilla with half the bean mixture and half the tasty cheese. Dry fry in a hot pan until lightly browned underneath – place in the oven while frying the second tortilla.
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Top the tortillas with the cabbage (lettuce) and salsa – dress with lime juice.
