Create a meal with a some well-chosen staples from the pantry and a few extras!
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 1 tablespoon Mexican chilli powder
- 2 medium green capsicums, chopped
- 2 x 420g cans red kidney beans, drained, rinsed
- 2 x 400g cans diced tomatoes
- 2 tablespoons chopped fresh coriander leaves
- 400g packet flour tortillas
- 2/3 cup grated cheese sour cream, to serve
Method
- Step 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.
- Step 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.
- Step 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.
- High fibre
- Vegetarian
Nutrition
2758 kj
Energy
21.1g
Fat Total
7.8g
Saturated Fat
14.8g
Fibre
22.6g
Protein
18mg
Cholesterol
1252mg
Sodium
85.8g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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