Mex­ibean tor­tilla melt

Wangaratta Chronicle - North East Regional Extra - - NEWS -

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

For more recipes like this see livelighter.com.au

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.

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)

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