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Tortilla wedges with chilli bean spread & Mexican dip
Tortilla wedges with chilli bean spread & Mexican dip
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 3 15cm tortillas (Old El Paso brand), cut into eighths
  • 90g (1/3 cup) canned refried beans (Old El Paso brand)
  • 40.00 ml finely chopped drained bottled jalapeno chillies (Sandhurst brand)
  • Salt & freshly ground black pepper
  • 80ml (1/3 cup) water
  • 1 (about 225g) leek, pale section only, halved lengthways, washed, thinly sliced crossways
  • 1 large garlic clove, crushed
  • 100g low-fat ricotta
  • 62.50 ml chopped fresh coriander
  • 1/4 ripe avocado, peeled, mashed (about 40g flesh)
Instructions:
  • Preheat the oven to 200°C. Arrange the tortilla wedges in a single layer on a baking tray. Bake for 15 minutes or until they turn a light golden color. Let them cool on the tray until they become crisp.
  • Mix together refried beans, chillies, salt, and pepper in a small bowl until well combined. Set mixture aside.
  • For the Mexican dip, simmer water, leek, and garlic in a saucepan until soft. Drain any liquid, then transfer the mixture to a bowl and let it cool for 30 minutes.
  • Combine creamy ricotta, fragrant coriander, creamy avocado, spicy chillies, and a sprinkle of salt and pepper into the leek mixture. Stir thoroughly until well combined.
  • Spread chilli bean spread on tortilla wedges and serve with Mexican dip.

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