Ingredients
- Oil spray
- 1 teaspoon olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- ½ red capsicum, seeded, finely chopped
- 2 carrots, peeled, grated
- 1 teaspoon Mexican chilli powder
- 400 g can of no added salt diced tomato
- 400 g can no added salt red kidney beans, drained, rinsed
- 100 g can corn kernels, drained, rinsed
- 6 mini wholemeal tortillas (approximately 30 g per tortilla)
- ½ cup (60 g) grated reduced fat mozzarella
- Coriander sprigs, to serve
Method
Step 1
Preheat the oven to 180 °C. Lightly grease a 6 large hole non-stick muffin pan with oil spray.
Step 2
Heat olive oil in a medium size saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.
Step 3
Add diced tomatoes, beans, and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes or until the mixture has slightly thickened. Set aside.
Step 4
Microwave tortillas for 20 seconds to soften. Ease one tortilla into each muffin hole.
Step 5
Fill tortillas with bean mix and evenly sprinkle cheese over the tortilla pies.
Step 6
Bake for 10 minutes, until bubbling and golden. Top with coriander sprigs to serve.
