Ingredients
14 total- 1 (400g) tin chopped tomatoes
- 1 tsp of smoked sweet paprika
- 2 garlic cloves, crushed or grated
- 6 medium flour tortillas
- 4 jalapeño chilli slices from a jar, finely chopped, plus extra slices to serve (optional)
- 1 (300g) jar mild salsa dip
- 2 (400g) tins kidney or black beans, drained and rinsed
- 2 salad onions, trimmed and finely sliced
- 150 ml of soured cream
- 1 avacado, sliced
- 100 g of cheddar, grated
- 1 small handful of coriander sprigs
- 1 onion, finely sliced
- 1 tbsp of olive oil, plus extra for brushing
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large pan and fry the onion over a medium heat for 8-10 mins, stirring frequently, until softened.
Step 2
Stir through the garlic, then the paprika, and cook for 1-2 mins. Mix in the chopped tomatoes, beans, salsa and jalapeños. Season well, reduce the heat and allow to bubble for 10 mins, or until thickened.
Step 3
Brush the tortillas with a little oil and arrange 4 of them, oiled-side down, in a 23cm x 30cm ovenproof dish, lining the base and sides to create a tortilla ‘bowl’.
Step 4
Spoon the tomato mix over the tortillas. Lay the 2 remaining tortillas (oiled-side up) over the mix to roughly cover it, tucking in the edges. Sprinkle with cheese; bake for 15 mins, or until the cheese is melted.
Step 5
Serve topped with the avocado, soured cream, salad onions, coriander, extra jalapeños (if you like) and black pepper.