Fresh tortillas with red beans, chilli and avocado

Name: Fresh tortillas with red beans, chilli and avocado
Yield: 4
Ingredients: 1 Corn cob, kernels removed and blanched for 30 seconds (Main); 3 Spring onions, finely sliced; 1 Red capsicum, seeds removed and finely sliced; 1 Tomato, chopped; 1 cup Coriander, roughly chopped; 1 Long red chilli, fresh, seeds removed and finely sliced; ¼ Red onions, peeled and finely sliced; ½ Telegraph cucumbers, diced; 1 Avocado, ripe, diced; 3 Limes, halved; 50 ml Olive oil; 1 Onion, small, brown, finely chopped; ½ Carrots, finely chopped; ½ stick Celery, finely chopped; 2 cloves Garlic, crushed; 1 tsp Coriander seeds, ground; 2 tsp Cumin seeds, ground; 1 Long red chilli, fresh, seeds removed and finely sliced; 3 tsp Tomato paste, heaped; 400 g Red kidney beans, 1 can, drained and rinsed (Main); 1 can Chopped tomatoes, 200g; ½ cup Water; 2 cups Masa corn flour, we used Maseca tortilla flour (Main); 1 ¼ cups Water; ¼ tsp Salt

for 4 people

Tamara West

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Place salad ingredients on a large platter, keeping them separate from one another. Serve with warmed refried beans, tortillas and chipotle sauce. Allow guests to help themselves and get stuck in. Use of fingers is obligatory, not to mention half the fun.

Ingredients

1	Corn cob, kernels removed and blanched for 30 seconds (Main)
3	Spring onions, finely sliced
1	Red capsicum, seeds removed and finely sliced
1	Tomato, chopped
1 cup	Coriander, roughly chopped
1	Long red chilli, fresh, seeds removed and finely sliced
¼	Red onions, peeled and finely sliced
½	Telegraph cucumbers, diced
1	Avocado, ripe, diced
3	Limes, halved

Refried red beans

50 ml	Olive oil
1	Onion, small, brown, finely chopped
½	Carrots, finely chopped
½ stick	Celery, finely chopped
2 cloves	Garlic, crushed
1 tsp	Coriander seeds, ground
2 tsp	Cumin seeds, ground
1	Long red chilli, fresh, seeds removed and finely sliced
3 tsp	Tomato paste, heaped
400 g	Red kidney beans, 1 can, drained and rinsed (Main)
1 can	Chopped tomatoes, 200g
½ cup	Water

Fresh tortillas

2 cups	Masa corn flour, we used Maseca tortilla flour (Main)
1 ¼ cups	Water
¼ tsp	Salt

Directions

Refried red beans

Heat oil in a medium sized pot over a low to medium heat. Add onion, carrot, celery and garlic and cook without letting it colour for 6 to 8 minutes.
Add coriander, cumin and chilli and cook for a further 30 seconds.
Add tomato paste and cook for 1 minute then add kidney beans and tomatoes. Bring beans to the boil, lower heat and simmer for 3 to 4 minutes. Add water and cook for a further 5 minutes. Adjust consistency with a little more water if beans are too thick.
Season with a little salt and freshly ground black pepper, remove from heat and keep warm until ready to use.

Fresh tortillas

Mix tortilla flour, water and salt together in a bowl until a soft dough is formed. Divide dough into 12 pieces and roll each piece into a ball.
Place a ball of dough between two 15cm-round pieces of baking paper and place into a tortilla press. Press handle down firmly to form the tortilla.
Peel dough from paper and place into a very hot heavy-based frying pan (without oil) over a high heat. Cook for 40 seconds on each side. (Use 2 frying pans at the same time to speed things up.)
Remove tortillas from heat and stack on a plate while cooking the remainder. Keep warm and serve immediately.