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sunflower oil onion clove garlic paprika ground cumin ground coriander chilli powder pinto beans salt tortillas tomato salsa cheddar-style cheese cream
Viewed: 50 - Published at: 9 years agoIngredients
- 1 tbsp sunflower oil
- 1 onion, finely diced
- 2 clove garlic, finely minced
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 3/4 tsp chilli powder
- 400 grams cooked pinto beans (canned are perfect), rinsed & drained
- 1 salt to taste
- 8 tortillas, see my free-from recipe below
- 200 grams tomato salsa
- 100 grams cheddar-style cheese, I use Violife gf sf vegan brand
- 1 guacamole & soured (coconut) cream to serve
Method
- Heat the oil in a frying pan and fry off the onion and garlic until softened and golden
- Add the paprika, cumin, coriander and chilli powder and stir in
- Add the beans and mash them down in the pan with a potato masher.
- Mix in with the spiced onion & garlic and let warm through.
- Add a little hot water if the mixture is a bit too thick and season/spice to taste
- Split the mixture evenly between 4 of the tortillas, spreading it out to the edges
- Top each with a quarter of the salsa and cheese then put the extra tortillas on top like a sandwich
- Dry fry or grill/broil each tortilla sandwich for a couple of minutes on each side, just to melt the cheese and crisp the tortillas a little
- Cut into triangles like a pizza and serve with the guacamole and sour cream.
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