05:02 10 August 2010
For a modern and contemporary dish, try this recipe for a taste of Mexico!
20 minutes to prepare and cook. Serves 4.
See “Ten Minute Tasters” for more recipes
|410g can Red kidney beans, drained and rinsed
2 cloves Crushed garlic
1 Finely chopped red onion
1 tbsp Olive oil
400g can Chopped peeled plum tomatoes, drained
|1 tbsp Tabasco
Large bunch Finely chopped coriander
190g can Sweetcorn, drained
150g Low fat cream cheese
8 Flour tortillas
1. Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 minutes.
2. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute.
3. While the ingredients cook, take the tortillas and place them under a hot grill for 1 minute to warm. When ready, spread some cream cheese on each of the tortillas.
4. Spoon the bean mixture into the middle of each tortilla and fold to eat.
This recipe and image is copyrighted to Canned Food UK.
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