Mexi Baked Tortilla

Serves 4
Getting ready: 15 minutes
Cooking Time: 15 minutes


2 tins red kidney beans, drained
squeeze lime juice (to taste)
5-6 teaspoons chilli sauce
4 spring onions, chopped
2 cloves garlic, finely chopped
quarter block cheddar cheese, grated
4 large tortilla wraps
1 pot sour cream or guacamole

How to make it

Heat oven to Gas 6/200C.
In a large bowl roughly mash the beans, lime juice and chilli sauce. Then add the spring onion and garlic.
Use two wraps to make each Mexi Baked Tortilla. Spread half the mixture onto one wrap, keeping a border around the edge, then sprinkle the cheese over and cover with the second wrap. Repeat using remaining wraps and mixture.
Place side by side on a baking tray and cover loosely with foil. Bake for 10 minutes. Remove foil and bake for a further 5 minutes. Serve with sour cream or guacamole.
You could also try…
– Using jalapeno peppers instead of chilli sauce.
– Adding fresh herbs such as coriander.

Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian

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