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Bean tortilla turnovers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Deliciously loaded Mexican-inspired tortilla stack.
Ingredients:
  • Olive oil, to grease
  • 2 x 420g cans red kidney beans, rinsed, drained
  • 4 green shallots, trimmed, thinly sliced
  • 2 small fresh red chillies, deseeded, finely chopped
  • 8 large (about 20cm) flour tortillas (Old El Paso brand)
  • 150g chargrilled red capsicum, drained, chopped
  • 1 x 310g can corn kernels, drained
  • 2 small ripe avocados
  • 31.50 gm fresh lime juice
  • 125g (1/2 cup) sour light cream
  • 40.00 ml finely chopped fresh coriander
Instructions:
  • Preheat your oven to 200°C. Lightly grease 2 large baking trays with oil. Mash the beans in a bowl using a potato masher, then stir in the shallots and chillies until well combined.
  • Lay the tortillas flat and spread half of each one with the bean mixture. Add capsicum and corn on top.
  • Fold the tortillas to enclose the filling and arrange them on greased trays. Bake in a preheated oven until golden and heated through, about 8-10 minutes.
  • Halve the avocados, remove the seeds, and peel them. Cut each half into 1cm-thick slices. Place the slices on a plate, drizzle with lime juice, and toss gently to coat. Mix the light sour cream and coriander in a small bowl.
  • Plate the tortillas and arrange the avocado slices on top, then add a dollop of the sour light cream with coriander. Serve promptly.

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