1 410g tin of red kidney beans, drained
1 400g tin of chopped peeled plum tomatoes, drained
1 198g tin of sweetcorn, drained
2 cloves crushed garlic
1 finely chopped red onion
1 tbsp olive oil
1 tbsp Tabasco
Large bunch coriander, finely chopped
150g low-fat cream cheese
8 flour tortillas

PREPARATION:

1. Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 mintues.

2. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute.

3. While the ingredients cook, take the tortillas and place them under a hot grill for a minute to warm. When ready, spread some cream cheese on each of the tortillas.

4. Spoon the bean mixture into the middle of each tortilla and fold to eat.

PREP/COOK
INFORMATION:

Serves: 4

Source: Canned Food UK

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Mexican enchiladas

See also: Healthy guacamole Nachos Mexican salsa

Dish Details:

INGREDIENTS:

PREPARATION:

PREP/COOKINFORMATION:

See also:
Healthy guacamole

Nachos

Mexican salsa

PREP/COOK
INFORMATION: