Ingredients Jump to Instructions ↓

  1. 400g can red kidney beans, rinsed

  2. 11/2 cups frozen corn

  3. 1 small red capsicum, finely diced

  4. 2 tablespoons chopped coriander

  5. 1/2 cup bottled chunky tomato salsa

  6. 1 packet (10) soft flour tortillas, warmed

  7. 1 cup grated tasty cheese

  8. Bought guacamole or avocado dip and salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C/180C fan forced. Place beans, corn, capsicum, coriander and salsa in a bowl and mix to combine.

  2. Spoon a little mixture onto the middle of each warmed tortilla. Fold bread over to enclose filling completely in a square pillow. Place seam-side down in a baking dish. Sprinkle with cheese.

  3. Bake for 15 minutes until hot and crisp. Serve with guacamole and salad.


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