Spicy bean tortillas with onion and radish relish.
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Spicy bean tortillas with pickled onion and radish.
2red onions (1 thinly sliced, 1 finely chopped)
2Limes (1 juiced, 1 cut into wedges)
2 clvgarlic (finely chopped)
1 Ttomato puree
1⁄2 tchile powder (or cayenne)
1 cnred kidney beans (drained)
4corn or flour tortillas
1 bnradishes (thinly sliced)
1 bncorriander (finely chopped)
2 tground cumin
- Heat oven to 220C/200C fan/gas 7.
- Toss the finely sliced onion in the lime juice, add some seasoning and set aside.
- Heat some oil in a frying pan add the chopped onion and garlic and fry gently till soft, add the cumin and chile powder, stir and cook for 1 min. Add the kidney beans, tomato puree, salt to taste and about 100ml of water. Mix and simmer for 5-10 mins till the liquid has been absorbed. Check seasoning and roughly mash.
- Warm the tortillas per instructions. Mix the radishes and coriander into the pickled onion. Spread each tortilla with the bean mix and top with the onion and radish pickle. Serve with a green salad.