Mexican pancakes

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • FILLING
  • 15
    ml
    oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    fresh green chilli, seeded and finely chopped,
  • 820
    g
    red kidney beans, drained
  • 410
    g
    whole peeled tomatoes, finely chopped
  • 1
    vegetable stock cube
  • 2
    ml
    ground coriander
  • 2
    ml
    ground cumin
  • salt and freshly ground black pepper
  • 65
    ml
    fresh coriander leaves, finely chopped
  • 8
    ready-made tortillas or pancakes
  • 250
    ml
    sour cream
  • 250
    ml
    Cheddar cheese, grated
  • SALSA
  • 1
    ripe avocado, peeled, stoned and diced
  • 2
    ml
    sugar
  • 1
    lemon, rind and juice
  • 1
    fresh red chilli, seeded and finely chopped
  • 30
    ml
    fresh coriander leaves, finely chopped
  • 1
    tomato, finely chopped
 

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.
 

Read more on: pulses  |  grill
 

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