ingredients
makes 24
2 x 9 inch round flour tortillas
1/4 cup oil
For the Topping
1 onion, finely chopped
2 cloves garlic, crushed
2 small red chillies, finely chopped
14 ounce can pinto beans, drained, mashed roughly
1 cup thick and chunky bottled salsa
2 tablespoons chopped fresh cilantro leaves
3 ounce Cheddar, grated
method
1. Cut the tortillas into quarters and cut each quarter into three triangles.
2. Heat 2 tablespoons of the oil in a frying pan. Add a few triangles to the pan, cook for 30 seconds on each side, or until crisp and golden brown. Remove from the pan and drain on paper towels. Repeat with the remaining triangles, adding extra oil as necessary.
3. For the topping, heat 1 tablespoon of oil in a medium pan, add the onion, garlic and chilli and stir over medium heat for 3 minutes, or until the onion is tender. Stir in the pinto beans, salsa and fresh cilantro. Remove from the heat and leave to cool.
4. Spread the topping on the triangles, leaving a border around the edges, and sprinkle with Cheddar. Grill for 1 minute, or until the cheese has melted.
Tortilla triangles can be cooked in the oven instead of fried and broiled. Place the triangles on a baking tray in a preheated moderate 180°C (350°F) oven for 5 minutes or until crisp. Add the topping and cook for another 3 - 5 minutes, or until the cheese has melted.
Red kidney beans can be used instead of pinto beans.
Tortilla triangles can be made a day ahead; store in an airtight container. The topping can be made a day ahead and stored in the refrigerator. Assemble the triangles up to 1 hour ahead. Grill just before serving.
