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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A stack of soft tortillas filled with tuna, chili & cheese. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1/2 teaspoon chili powder |
1 red fresh chili pepper, finely chopped |
14 ounces chopped tomatoes |
14 ounces tuna in vegetable oil |
14 ounces red kidney beans, drained |
5 (10 inch) flour tortillas |
5 ounces sharp cheddar cheese, grated |
fresh ground black pepper |
Directions:
1. Heat the oil in a heavy based pan. Cook the onion until soft. Stir in the chili powder and chili and cook for one minute.
2. Add the tomatoes and bring to the boil, reduce the heat and simmer for 5 minutes until thickened.
3. Stir in the tuna and kidney beans and season to taste. Cook for 1-2 minutes.
4. Place a tortilla on a heatproof plate. Spread over a little sauce, sprinkle with cheese and continue layering the tortillas, sauce and cheese. Finish with a tortilla sprinkled with cheese.
5. Place the plate on a baking sheet and broil until the cheese is golden brown and bubbling.
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