Kidney Bean Tortillas and Salsa Salad

Kidney Bean Tortillas and Salsa Salad  The staples of Mexican food - beans, cumin, paprika, chilli and cheese - with a fresh salad
Servings: 2 yield(s)
Ingredients
  • 0.5 a Red Onion - finely diced
  • 400 g tin Red Kidney Beans - drained
  • 0.5 cup Vegetable stock
  • 1 long Green Chilli - finely chopped (≈ 1 TBS)
  • 2 tbsp Tomato Paste
  • 1 tsp ground Cumin
  • 1 tsp Smoked Paprika
  • 2 soft Tortillas
  • 80 g Tastey Cheese - coarsely grated
    • Salsa Salad
  • 1 medium Tomato - cored and diced
  • 1 tsp pickled Jalapeno Chilli - finely diced
  • 1 tbsp Lime Juice
  • 0.5 a Red Onion - finely sliced
  • 0.25 cup Coriander leaves - chopped
  • 0.5 cup Cabbage - shredded (OR lettuce)
  • 1 Lime - quartered
Instructions
  1. Heat the oven to 150°C.
  2. In a large saucepan, sauté the onion, over a medium heat, until soft – about 5 minutes.
  3. Add the stock and all but 100g of the beans and bring to the boil.
  4. Add the chilli, tomato paste, cumin and paprika and simmer for 5 minutes.
  5. Meanwhile, mash the remaining beans and add to the pot – keep warm.
  6. Combine the tomato, avocado, chilli, lime juice and coriander leaves – salt and pepper to taste – set aside.
  7. 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.
  8. Top the tortillas with the cabbage (lettuce) and salsa – dress with lime juice.