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Ingredients
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1 tablespoon olive oil
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1 large brown onion, chopped
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1 tablespoon Mexican chilli powder
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2 medium green capsicums, chopped
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2 x 420g cans red kidney beans, drained, rinsed
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2 x 400g cans diced tomatoes
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2 tablespoons chopped fresh coriander leaves
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400g packet flour tortillas
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2/3 cup grated cheese sour cream, to serve
Method
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1Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli powder and capsicum. Cook for 1 minute or until fragrant.
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2Add beans and tomato. Bring to the boil. Bake for 25 to 30 minutes or until beans are tender and sauce has slightly thickened. Stir in coriander.
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3Heat tortillas following packet directions. Serve bean mixture with tortillas, cheese and sour cream. For a sweeter bean mix, use red capsicums instead of green.
Source: taste.com.au
