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    Mexican-Style Chilli Beans with Tortilla Triangles

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    Mexican-Style Chilli Beans with Tortilla Triangles

    This is a great dish for relaxed eating. Simply serve the chilli beans in bowls and hand round crispy tortilla triangles for scoopinging.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tsp olive oil
    • 1 bunch salad onions, sliced
    • ½ tsp Bart Spices Chilli Powder
    • 420g can Waitrose Mixed Bean Salad, drained and rinsed
    • 410g can Waitrose Red Kidney Beans, drained and rinsed
    • 400g can Waitrose Chopped Italian Tomatoes
    • 4 tortillas
    • ½ x 170g tub Waitrose Dip Fresh Guacamole
    • ½ tsp salt and freshly ground black pepper


    1. Heat the oil in a large pan and cook three-quarters of the salad onions for 2 minutes, or until wilted. Add the chilli powder and cook for a further 30 seconds.
    2. Stir in the bean salad, kidney beans and tomatoes. Cover and simmer gently for 15 minutes, or until the tomatoes have softened. Season with black pepper to taste.
    3. Dry-fry the flour tortillas in a large non-stick frying pan for about 1 minute on each side, or until crisp and flecked with brown spots. Cut each tortilla into 8 triangular pieces.
    4. Divide the chilli between 4 serving bowls and top each with a spoonful of the guacamole and a sprinkling of the remaining salad onions. Serve with the crisp tortilla triangles.

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