I love Mexican! Saying no more!
Coles Magazine March 2017 - Pages 13
Ingredients
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, seeded, finely chopped
1 zucchini, finely chopped
40g pkt burrito spice mix
1/2 cup (125ml) medium tomato salsa
2 ripe tomatoes, finely chopped
425g can black beans, rinsed, drained
3/4 cup (120g) frozen corn kernels
4 small flour tortillas
Olive oil spray
1/2 cup (60g) grated tasty cheddar
1/4 cup (60g) sour cream
1/4 cup coriander leaves
Method
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| Image Source: Taste.com.au |
Ingredients
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, seeded, finely chopped
1 zucchini, finely chopped
40g pkt burrito spice mix
1/2 cup (125ml) medium tomato salsa
2 ripe tomatoes, finely chopped
425g can black beans, rinsed, drained
3/4 cup (120g) frozen corn kernels
4 small flour tortillas
Olive oil spray
1/2 cup (60g) grated tasty cheddar
1/4 cup (60g) sour cream
1/4 cup coriander leaves
Method
- Heat the vegetable oil in a 22cm (base measurement) deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and zucchini and cook, stirring, for 2 mins or until capsicum softens.
- Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly.
- Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Top with dollops of sour cream. Sprinkle with coriander.