Mexican bean tortillas
Ingredients
- 800g kidney beans, drained
- 1 cup enchilada or tomato pasta sauce
- 8 tortillas
- 3/4 cup grated tasty cheese
- 310g can corn kernels, drained
- 2 Lebanese cucumbers, diced
- 1/4 cup sweet chilli sauce
- 1/3 cup lite sour cream
Method
1. In a medium bowl, lightly mash kidney beans with enchilada sauce. Lay tortillas on a clean surface, divide bean mixture and cheese between them, fold in half.
2. Heat a non-stick frying pan, add tortillas one at a time, cooking 1 min each side over medium heat.
3. Combine corn, cucumber and sweet chilli sauce. Serve tortillas with salsa, sour cream and side salad.
- Source:
- That's Life
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