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Serves 4

Takes 40 mins

400g tin red kid­ney beans, rinsed and drained 60ml spicy taco sauce 6 tor­tillas 250ml Ched­dar, grated 2 spring onions, chopped 10ml lime juice 30ml co­rian­der, chopped 1 avo­cado, finely chopped 1 red chilli, seeded, finely chopped 1 Roughly mash the beans and taco sauce. Sea­son. Spread the bean mix­ture onto 3 tor­tillas fol­lowed by Ched­dar and onion. Top with re­main­ing tor­tillas. 2 Mix to­gether the lime juice, co­rian­der, avo­cado and chilli. Sea­son. 3 Heat a fry­ing pan on medium and fry a que­sadilla for about 2 min­utes on each side or un­til golden and crisp. Cut into wedges and serve with the avo mix.

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