Name: Mexican pancakes
Yield: 6 servings
Cuisine: Boil
Ingredients: 15.00 ml oil; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 1.00 green chilli deseeded, finely chopped; 820.00 g red kidney beans tinned, drained; 410.00 g tomatoes whole peeled, finely chopped; 1.00 stock cube vegetable; 2.00 ml coriander ground; 2.00 ml cumin ground; sea salt and freshly ground black pepper; 65.00 ml fresh coriander finely chopped; 8.00 tortillas or pancakes, ready-made; 250.00 ml sour cream; 250.00 ml cheddar cheese grated; 1.00 avocado diced; 2.00 ml sugar; 1.00 lemon zest and juice; 1.00 red chilli fresh, seeded and finely chopped; 30.00 ml fresh coriander finely chopped; 1.00 tomatoes finely chopped

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Ingredients (20)

FILLING

15.00 ml	oil
1.00	onion — finely chopped
2.00	garlic — cloves, crushed
1.00	green chilli — deseeded, finely chopped
820.00 g	red kidney beans — tinned, drained
410.00 g	tomatoes — whole peeled, finely chopped
1.00	stock cube — vegetable
2.00 ml	coriander — ground
2.00 ml	cumin — ground
	sea salt and freshly ground black pepper
65.00 ml	fresh coriander — finely chopped
8.00	tortillas — or pancakes, ready-made
250.00 ml	sour cream
250.00 ml	cheddar cheese — grated

SALSA

1.00	avocado — diced
2.00 ml	sugar
1.00	lemon — zest and juice
1.00	red chilli — fresh, seeded and finely chopped
30.00 ml	fresh coriander — finely chopped
1.00	tomatoes — finely chopped

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Method:

Turn on the oven grill. Spray an ovenproof dish with non-stick spray or grease well. Heat the oil in a large pan and sauté the onion, garlic and chilli until soft. Reduce the heat and add the kidney beans with their liquid and the tomatoes. Crumble the vegetable stock cube, add the coriander and cumin and simmer for a few minutes. Season with salt and black pepper to taste and sprinkle with coriander leaves. Spoon a little of the mixture into each tortilla or pancake and roll up. Arrange in the prepared oven dish and pour over the sour cream. Sprinkle with cheese and grill for a few minutes until brown on top. Mix all the ingredients for the salsa and serve with the stuffed tortillas.
Serves 6.