Ingredients

4 large fresh flour Tortillas
400g tin Red Kidney Beans
1 cup of grated Cheddar Cheese
½ White Onion, diced
400g tin of whole Tomatoes
1 tsp. Chilli Powder
1 tsp. Ground Cumin
pinch of Salt and Pepper
Garnish:
1 fresh Lime
fresh Coriander
2 Eggs

  1. Heat a medium sized frying pan and add oil, diced onion, salt and pepper. Cook on medium heat for 3 minutes or until onion becomes soft and clear. Add kidney beans, tomatoes, cumin and chili powder and cook for a further 10 minutes. Cover and continue to simmer on low heat.
  2. Heat a separate medium sized frying pan to medium and add a splash of oil. Place one tortilla on the pan and cover with ½ cup of cheese and ½ cup of tomato bean mixture. Place another flour tortilla on top (or fold your tortilla in half, depending on the size).
  3. Cook for 2-3 minutes and flip tortillas over and cook the other side. Once the cheese has melted, remove tortilla from heat and repeat with process.
  4. Fry two eggs and place on top of tortillas. Garnish with lime and coriander.

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