6 tortilla wraps (see recipe here) For the filling: 500 g cooked kidney beans, drained 7 tablespoons tomato passata (or 3-4 tbsp tomatoes puree diluted in little water) fresh chili, finely sliced/chili powder (to taste) ½ iceberg lettuce, chopped 1 bell pepper, finely sliced 4 tomatoes, cubed 1 avocado, finely sliced 1 red onion, finely sliced salt and pepper, to taste Heat the tomato passata in a small saucepan. When it begins to boil add the fresh chili/chili powder and the kidney beans and stir. Set aside to cool a little bit. On each tortilla wrap add a layer of bean mix and spread evenly over the entire surface. Add a little bit
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27 January, 2014
Mexican tortillasTortilla mexicanaMexicaanse tortillas
