Surprisingly Delicious Kidney Bean Tortillas

prep time:: 10 minutes
cook time:: 10 minutes
total time:: 20 minutes

Makes 4 tortillas

Why “surprisingly”? Well, a) I don’t really like kidney beans and, b) I spent most of my first time making these trying to decide whether I should put red onion in to them. I decided not to and didn’t regret it, the acidity of the guacamole with the freshly squeezed lime negates the need for the red onion which I think in the end would end up overpowering the whole meal (and that would be a tragedy because its nice to be able to taste that flat leaf parsley). Perfect for a filling summer lunch.

ingredients

1 can of kidney beans
1 punnet grape tomatoes (200g)
1 avocado
Juice from 1 medium sized lime
1/2 cup fresh chopped flat leaf parsley
1 teaspoon pickled jalapeno chilli
Tortilla wraps
Small handful of grated cheddar cheese
Olive Oil
Salt

directions

1
Halve cherry tomatoes and fry with olive oil on medium heat until tender.
2
Combine warm cherry tomatoes, drained and washed kidney beans, chopped flat leaf parsley, jalapeno and half of the lime juice in bowl.
3
Mash avocado with fork. Add remainder of lime juice and salt to taste. I used chilli salt for the extra flavour.
4
Warm tortilla in microwave (about 15 seconds on high). Fill warmed tortilla with bean mixture, guacamole and sprinkle with grated cheddar. Wrap up and eat!

Source: Erin