Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 9.49 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1/3 cup sour cream
- 1 green capsicum, thinly sliced
- 1 red capsicum, thinly sliced
- 1 red onion, finely chopped
- 2 spring onions, thinly sliced
- 600grams can butter beans, rinsed, drained
- 5milliliter virgin olive oil spray
- 1/2 cup vintage cheddar, coarsely grated
- 1 lime, wedges (to serve)
- 1/2teaspoons chilli flakes
- 1teaspoons smoked paprika
- 600grams can kidney beans, rinsed, drained
- 1tablespoons chipotle sauce
- 1tablespoons olive oil
- 2tablespoons tomato paste
- 3 jumbo flour tortillas
Nutrition per serving
2980kJ / 710Cal
2980 Kilojoules or 710 Calories
34% of daily energy intake*
Protein
32.5grams
Fat
29.5grams
Carbs
69.5grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a baking tray with baking paper. Cut tortillas into long triangles. Arrange on prepared tray in a single layer. Spray with oil. Bake for 10-12 minutes or until golden and crisp.
Step 2 of 4
Meanwhile, heat oil in a large saucepan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add beans, paprika and chilli flakes. Stir for 1 minute or until coated and fragrant.
Step 3 of 4
Add tomato paste, sauce and 3/4 cup water and bring to the boil. Simmer for 8-10 minutes or until sauce thickens and beans are warmed through.
Step 4 of 4
Serve beans with spring onion, cheese, sour cream (sprinkled with paprika), tortillas and lime wedges.
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