Mexican bean tortillas with avocado salsa
These tortillas are perfect on their own, or as an accompaniment to a meat dish
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|2 tbsp||Olive oil|
|400 g||Chopped tomatoes|
|40 g||Red kidney beans|
|¼ tsp||Chilli powder|
|1 pinch||Salt & freshly ground pepper|
- 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.