- 4 flour tortilla
- 400g can refried bean
- big pinch cayenne pepper
- 200g can kidney bean in water, rinsed
- 2 handfuls cherry tomatoes, quartered
- 50g vegetarian cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 green chilli, thinly sliced
- 1 avocado, halved, stoned and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- handful coriander leaves, to serve
Heat grill to medium-high. Put 2 tortillas onto a large baking sheet, then grill for 2 mins. In a bowl, mix the refried beans, cayenne pepper, kidney beans and cherry tomatoes, then divide half the mix between the tortillas. Scatter with half of the cheese and half of the sliced chilli, then grill again until the cheese melts. Lift onto plates and top with half of the avocado and coriander to serve. Repeat with the remaining tortillas.
Refried beans aren’t fried?
Refried beans aren’t fried at all – they’re superhealthy pinto beans simply boiled down with spices and seasoning.