- Prep Time:10 mins
- Cook Time:5 mins
Mexican Snack Attack
+1 Kidney Beans
Did someone say easy and Mexican? This recipe is exactly that. In keeping with the existing Mexican flavours, we’ve added red kidney beans which means this one goes a bit further. It’s the dip for any occasion – serve it when you’ve got people over or spice up the kids’ lunchboxes with this simple snack.
Original recipe by Simply Great Meals | 30.4.15
+1 1 CAN (125g) EDGELL RED KIDNEY BEANS
- 3 burrito tortillas
- 125g can Edgell Red Kidney Beans, undrained
- 1½ tablespoon Leggo's Tomato Paste
- ¼ teaspoon Tabasco sauce
- 1 tomato, finely diced
- 1 teaspoon chopped coriander
Cut each tortilla into 12 wedges. Place on an oven tray and cook in a preheated oven at 200°C for 5 minutes or until golden brown. Remove to a wire rack; tortillas will become crisp on cooling.
Place Leggo’s Tomato Paste and Tabasco sauce (adjust quantity of Tabasco to suit the tastebuds of your kids) in a food processor.
ADD UNDRAINED EDGELL RED KIDNEY BEANS TO THE FOOD PROCESSOR AND PUREE .
Place in a bowl, stir through the tomato and coriander. Serve with tortilla wedges.
This dip could also be served with pita chips, corn chips or dry biscuits.
Adjust the ingredient quantity depending on the number of people you’re catering for.
Healthy Tip: Use whole grain tortillas.