Ten-minute black bean chilli tortillas

I made the most of convenience foods in this moreish Mexican meal. Coleslaw could replace the crunchy broccoslaw that is available from the vegetable section of supermarkets.

Ingredients

2 cups	Coleslaw, I used one made with broccoli
2 Tbsp	Lemon juice
2	Tomatoes
1	Avocado
500 g	Black bean chilli, I use Naked Kitchen Mexican Black Bean Chilli with Red Quinoa and Coriander (Main)
8	Flour tortillas, I use Stand n' Stuff soft tortillas (Main)
½ cup	Coriander
1 pot	Sour cream, to garnish

Directions

1. Toss the broccoslaw with the dressing that is included in the packet, adding a little lemon juice, if required. Dice the tomatoes. Halve, stone peel and dice the avocado. Sprinkle with a little lemon juice to prevent browning.
2. Meanwhile, heat the black bean chilli in the microwave for 4 minutes or until hot. Stir well. Heat the tortillas briefly in the microwave.
3. Fill the tortillas with the broccoslaw, chilli, tomatoes, avocado and coriander. Garnish with sour cream.

See more or Jan's Mexican inspired recipes

• Fresh flour torillas
• Eggs with refried bayo beans
• Chicken and pineapple skewers with tomatillo sauce