Chilli Beans with Spicy Tortilla Crisps
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
1
ingredients
- cooking spray
- 2 medium onions, chopped
- 1 clove garlic, crushed
- 1 medium red capsicum, finely chopped
- 1 (420 g) can red kidney beans, rinsed,drained
- 1 (400 g) can borlotti beans, rinsed,drained
- 2 (400 g) cans tomatoes
- 4 fresh red chilies, seeded,chopped
- 1 cup vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh coriander leaves
- 2 flour tortillas (18cm)
- 1⁄2 teaspoon Mexican chili powder
- 1⁄2 medium avocado, mashed
directions
- Coat pan with cooking oil spray, add onion and garlic, cook, stirring, until tender.
- Add capsicum, beans, undrained chopped tomato, chilli, stock and paste.
- Simmer, uncovered, 1 hour or until thickened.
- Stir in coriander.
- Meanwhile, cut tortillas into wedges, place on oven trays.
- Spray wedges lightly with cooking oil spray, sprinkle with chilli powder.
- Bake in very hot oven about 8 minutes or until browned and crips.
- Serve bean mixture with tortilla crisps and avocado.
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RECIPE SUBMITTED BY
Terese
Australia