• Mexican Vegetable Tortillas
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Mexican Vegetable Tortillas

Mexican Vegetable Tortillas

  1. 2 Each Tortillas
  2. 1 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 100 g Red Kidney Beans
  5. 1 Each Red Chilli
  6. 1 Each Red Capsicums
  7. 0 Each Onions
  8. 1 tbsp Mexican Spices
  9. 0 Each Lemons
  10. 1 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 1 Each Corn Cobs
  13. 8 g Coriander
  1. 4 Each Tortillas
  2. 1 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 200 g Red Kidney Beans
  5. 1 Each Red Chilli
  6. 1 Each Red Capsicums
  7. 1 Each Onions
  8. 1 tbsp Mexican Spices
  9. 1 Each Lemons
  10. 1 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 1 Each Corn Cobs
  13. 15 g Coriander
  1. 6 Each Tortillas
  2. 2 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 300 g Red Kidney Beans
  5. 2 Each Red Chilli
  6. 2 Each Red Capsicums
  7. 1 Each Onions
  8. 2 tbsp Mexican Spices
  9. 1 Each Lemons
  10. 2 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 2 Each Corn Cobs
  13. 23 g Coriander
  1. 8 Each Tortillas
  2. 2 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 400 g Red Kidney Beans
  5. 2 Each Red Chilli
  6. 2 Each Red Capsicums
  7. 1 Each Onions
  8. 2 tbsp Mexican Spices
  9. 1 Each Lemons
  10. 2 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 2 Each Corn Cobs
  13. 30 g Coriander
  1. 12 Each Tortillas
  2. 3 Each Tomatoes
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 600 g Red Kidney Beans
  5. 3 Each Red Chilli
  6. 3 Each Red Capsicums
  7. 2 Each Onions
  8. 3 tbsp Mexican Spices
  9. 2 Each Lemons
  10. 3 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 3 Each Corn Cobs
  13. 45 g Coriander

Prep:

  1. Peel and finely chop onions.
  2. Rinse coriander, finely chop stems.
  3. Rinse and cut lemon into wedges.
  4. Finely chop red chilli.
  5. Rinse and chop red capsium.
  6. Drain and rinse kidney beans.
  7. Peel and crush garlic.
  8. Rinse and chop tomatoes.

Method:

  1. Add corn. Cook for a further 2 minutes. Stir in coriander stems.
  2. Meanwhile, heat tortillas for 30 seconds on each side on a dry frying pan or sandwich press. Wrap in a clean tea towel to keep warm.
  3. Remove husks and silk from corn cobs. Using a sharp knife, cut away corn kernels.
  4. Serve mexican vegetables with warm tortillas, coriander leaves and lemon wedges.
  5. Add mexican spices. Cook, stirring, for 1 minute. Add tomatoes and beans. Season with salt and pepper. Cook, covered, over a medium heat, stirring occasionally, for about 8 minutes, or until slightly thickened.
  6. Heat oil in a deep frying pan. Add onion, garlic and capsicum and as much or as little chilli as you like. Cook, stirring, until soft.
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