ingredients
serves 4
2 tbsp sunflower oil
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
1/2 tsp hot chilli powder
1 tsp ground cilantro
1 tsp ground cumin
1 tbsp tomato puree
14 ounce can chopped tomatoes
8 ounce can red kidney beans, drained and rinsed
10 oz can cranberry beans, drained and rinsed
10 oz flageolet beans, drained and rinsed
1/4 pint hot vegetable stock
salt and pepper
2 ripe avocados, quartered, peeled and chopped
juice of 1/2 lime
1 tbsp chopped cilantro, plus sprigs to garnish
pack of 8 ready-made flour tortillas
2/3 cup carton soured cream
lime wedges, to serve
method
1. Heat the oil in a large pan, add the onion and cook gently for 5 minutes. Add the garlic and spices and cook for a further 2 minutes.
2. Add the tomato puree and cook for 1 minute, then add the tomatoes, beans and hot stock. Season well with salt and pepper, bring to the boil and simmer for 15 minutes, stirring occasionally.
3. Put the avocado into a bowl, add the lime juice and the chopped cilantro and mash together. Season well with salt and pepper.
4. Warm the tortillas: either wrap them in foil and heat in the oven at 180°C (160°C fan oven) mark 4 for 10 minutes or put on a plate and microwave on high for 45 seconds.
5. Spoon the beans down the centre of each tortilla. Fold up one edge to keep the filling inside, then wrap the two sides in so they overlap. Dollop on the avocado and top with soured cream. Garnish with cilantro sprigs and serve with lime wedges.
16 users have helped to rate this recipe.
