Bean Tortilla Baskets
PREPARATION: 10 MINUTES, COOKING: 10 MINUTES
2 medium flour tortillas
olive oil spray
1 cup (250 g) no-salt canned red kidney beans, drained and rinsed
1/2 avocado, diced
1/2 tomato, diced
2 tablespoons (30 ml) chopped roasted red pepper
2 tablespoons (30 ml) cilantro leaves
1 scallion, thinly sliced
2 tablespoons (30 ml) lime juice
freshly ground black pepper
2 tablespoons (30 ml) grated mozzarella
1 Preheat the oven to 350°F (180°C). Microwave each tortilla for 20 seconds to soften it, then press each one into a 1 cup (250 ml) ramekin to create a basket shape. Spray with olive oil spray and bake for 8–10 minutes, or until lightly golden. Allow to cool.
2 Combine the kidney beans, avocado, tomato, pepper, cilantro, scallion and lime juice in a bowl. Season with pepper and gently stir until combined.
3 Spoon the bean salad into each tortilla basket. Sprinkle with the cheese and serve.
|Bean Tortilla Baskets|