Mex­ibean tor­tilla melt

Alpine Observer - - Regional Extra -

THIS recipe from LiveLighter will be a crowd pleaser dur­ing footy fi­nals.

For more recipes like this see In­gre­di­ents 440 gm can no-added-salt red kid­ney beans, drained and rinsed

1/2 red cap­sicum, seeded and finely chopped 1 tomato, diced 2 spring onions (in­clud­ing green tops), ends trimmed, chopped 1/2 cup fresh co­rian­der, chopped 1/2 cup re­duced-fat ched­dar cheese, grated

1/2 tsp ground cumin or ground co­rian­der 1/2 tsp smoked pa­prika 4 whole­grain or re­duced-fat tor­tillas or soft wraps (20cm) Method Mix all in­gre­di­ents ex­cept tor­tillas in a large bowl.

Spread one cup of bean mix on one side of each tor­tilla, then fold over the other side to en­close fill­ing.

Place in a heated sand­wich press and toast for 2 min­utes or un­til crisp and cheese melted.

Cut each tor­tilla into 3 tri­an­gles and serve im­me­di­ately.

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