Chilli Beans with Spicy Tortilla Crisps |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 1 |
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This is great for when friends drop around. For the meat lovers, you could substitute 1 can of beans with 250g lean minced beef. Just brown the beef with the onion and garlic. Enjoy Ingredients:
cooking spray |
2 medium onions, chopped |
1 clove garlic, crushed |
1 medium red capsicum, finely chopped |
1 (420 g) can red kidney beans, rinsed,drained |
1 (400 g) can borlotti beans, rinsed,drained |
2 (400 g) cans tomatoes |
4 fresh red chilies, seeded,chopped |
1 cup vegetable stock |
2 tablespoons tomato paste |
2 tablespoons chopped fresh coriander leaves |
2 flour tortillas (18cm) |
1/2 teaspoon mexican chili powder |
1/2 medium avocado, mashed |
Directions:
1. Coat pan with cooking oil spray, add onion and garlic, cook, stirring, until tender.
2. Add capsicum, beans, undrained chopped tomato, chilli, stock and paste.
3. Simmer, uncovered, 1 hour or until thickened.
4. Stir in coriander.
5. Meanwhile, cut tortillas into wedges, place on oven trays.
6. Spray wedges lightly with cooking oil spray, sprinkle with chilli powder.
7. Bake in very hot oven about 8 minutes or until browned and crips.
8. Serve bean mixture with tortilla crisps and avocado.
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