Corn tortillas with red beans and avocado salsa 

S E R V E S:  4       |       P R E P:  15 min       |       C O O K:  20 min       |       R E A D Y:  35min
INGREDIENTS
  • 1 corn cob, kernels removed and blanched for 30 seconds

  • 3 spring onions, finely sliced

  • 1 red capsicum, seeds removed and finely sliced

  • 1 tomato, roughly chopped

  • 1 cup coriander, roughly chopped

  • 1 fresh long red chilli, seeds removed and finely sliced

  • ¼ red onion, peeled and finely sliced

  • ½ telegraph cucumber, diced

  • 1 ripe avocado, diced

  • 3 limes, halved  

  • 1 can of chickpeas

  • 2 cups refried red beans, warmed

  • 12 fresh corn tortillas

  • Chipotle sauce (optional)

Refried Beans

  • 50ml olive oil

  • 1 small brown onion, finely chopped

  • ½ carrot, finely chopped

  • ½ stick celery, finely chopped

  • 2 cloves garlic, peeled and crushed

  • 1 tsp ground coriander seed

  • 2 tsps ground cumin seed

  • 1 fresh long red chilli, seeds removed and finely sliced

  • 3 heaped tsps tomato paste

  • 1x 400g red kidney beans, drained and rinsed

  • 200g chopped tinned tomatoes

  • ½ cup water

  • sea salt and pepper

     

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METHOD
  1. Prepare all of the refried bean ingredients and place them into a pot. 
     

  2. Bring beans to the boil, lower heat to a simmer and cook for 3 to 4 minutes before adding water and cooking for a further 5 minutes. Adjust consistency with a little more water if beans are too thick. Season with a little salt and pepper, remove from heat and keep warm until ready to use.
     

  3. Heat olive oil in a medium-sized pot over a low to medium heat. Add onion, carrot, celery, chickpeas and garlic and cook without colour for 6 to 8 minutes before adding coriander, cumin and chilli and cooking for a further 30 seconds. Add tomato paste and cook for 1 minute before adding kidney beans and tomatoes.
     

  4. Place salad ingredients onto a large platter, keeping them separate from one another in the process. Serve with warmed refried beans, tortillas and chipotle sauce.
     

Fresh Tortillas (this is optional - feel free to buy small tortilla from your grocery store!) 

Makes 12 medium tortillas
 

  • 2 cups Maseca tortilla flour

  • 1¼ cups water

  • ¼ tsp salt

 

  1. Mix tortilla flour, water and salt together in a bowl until a soft dough is formed. Divide dough into 12 pieces and roll each piece into a ball.
     

  2. Place a ball of dough between two 15cm-round pieces of baking paper and place into a tortilla press. Press the handle down firmly to form the tortilla. Peel dough from paper and place into a very hot heavy-based frying pan (without oil) over a high heat. Cook for 40 seconds on each side. (Use 2 frying pans at the same time to speed things up.)
     

  3. Remove tortillas from heat and stack on a plate whilst cooking the remainder. Keep warm and serve immediately.

AVERAGE COST PER SERVE: $7.19