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    Mexican Tortillas with Peppers and Beans

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    Mexican Tortillas with Peppers and Beans

    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 onion, chopped
    • 1 red pepper, deseeded and chopped
    • 2 garlic cloves, finely chopped
    • 2 tsp cumin seeds
    • 425g can plum tomatoes in juice
    • 425g can red kidney beans, drained
    • Salt
    • Freshly ground black pepper
    • 4 flour tortillas
    • 1 large ripe avocado, chopped
    • 150ml sour cream or Greek yoghurt
    • Chopped fresh coriander


    1. Heat the oil in a large flameproof casserole (if possible, one that can be brought to the table) and add the onion and pepper. Cover and cook gently for 7 minutes, until tender, not browned. Add the garlic and cumin seeds and cook for 2-3 minutes more. Add the tomatoes and cook, uncovered, for 15 minutes, until thick. Add the kidney beans, heat through and season to taste.
    2. Meanwhile, warm the tortillas under a preheated grill, in the oven or by heating in a dry frying pan for a few seconds on each side. Put the accompaniments - the avocado, sour cream and coriander - into small serving bowls.
    3. Bring the casserole and the accompaniments to the table. Let everyone help themselves to a warm tortilla, heap the beans on to it, then top with the avocado, sour cream and coriander.

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