Ingredients
- 4 large wheat tortillas
- 150g of canned or cooked kidney beans
- 1 large onion
- 1 large clove of garlic
- 1 fresh yellow or orange paprika
- 3-4 large tomatoes
- 2 ripe avocados
- 1/2 of lime
- ground cumin and paprika; chili (optional)
- grated Cheddar
- yogurt or sour cream to serve with
Instructions
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Slice the fresh paprika into thin strips (they are still too thick in the picture below, make them thinner). Peel and cut the onion into thin strips as well. Dice the tomatoes and mince the garlic.
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Peel and cut avocados into small pieces. Put them into a bowl and mash with a fork. Add salt and pepper, press the lime, and stir together.
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Warm enough olive oil in a skillet over medium heat. Put the onion and garlic in the skillet with some salt and pepper. Cook them for 2-3 minutes until the onion gets soft. Add spices to your taste and simmer for 1-2 minutes. Mix in fresh paprika, tomatoes, and kidney beans. Cook for about 10 minutes until the tomatoes break down.
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Heat the oven to 200°C. Take out a tortilla, spread some avocado purée on half of it, put enough veggies and beans on top, and finish with grated Cheddar. Fold the other half on top and put the tortilla on a tray. Repeat with the rest of them until you're out of ingredients. Put the tray with tortillas in the oven and bake for about 5 minutes until the cheese melts.
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Take the tortillas out of the oven and put them on a plate. Serve with some yogurt or sour cream.
