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Apparently Frankston is a continent.
Sep. 27th, 2004 08:36 pmApologies to Bill the Radish, as I dashed out to make dinner as mother got home, and didn't get back to my computer until 8pm.
What I made:
Mexican Tortilla Pies
from Australian Table magazine, July 2004 issue.
(I'd just imagine quotation marks around Mexican, if I were you.)
Serves 6
They say prep time 10 mins, cooking time 25 mins, but this is probably lies, and in any case doesn't take a 1hr dash to the supermarket and back.
Fat 11g, fibre 5g, calcium 146mg (all of which seem dodgily specific, as they don't know what ingredients you're specifically using).
Ingredients
6 small flour tortillas (I used fajita tortillas. I remember the folks used enchilada tortillas. I think fajitas work better.)
Olive oil spray
400g can red kidney beans, drained
200g jar taco sauce
(1/2 capsicum)
270g can corn kernels, drained
1 avocado; peeled, seeded and diced
1 small red onion, roughly chopped
2 tbsp chopped coriander
1/2 cup (60g) grated low-fat cheese
Method
1. Preheat oven to 180oC. Spray tortillas with oil and ease into 6 x 9cm pie dishes. Place a second pie dish on top and press down to form a shell. Remove top dish. Place dishes on a baking tray and bake for 10 minutes (I baked for about 15-20 mins), or until golden. Remove from oven.
2. Heat kidney beans and taco sauce (and half a capsicum, if you're me and want to improve the dish slightly) in a small saucepan on medium for 5 minutes, until slightly thickened. Divide between tortilla cases.
3. Combine corn, avocado, onion and coriander in a small bowl. Spoon over bean filling. Sprinkle with cheese. Bake for 10 mins, until cheese has melted. Serve.
I didn't measure my pie cases, and I suspect ours are slightly smaller than prescribed. Also the can of kidney beans & jar of taco sauce was slightly more than prescribed. Ours made about eight individual pies.
What I made:
Mexican Tortilla Pies
from Australian Table magazine, July 2004 issue.
(I'd just imagine quotation marks around Mexican, if I were you.)
Serves 6
They say prep time 10 mins, cooking time 25 mins, but this is probably lies, and in any case doesn't take a 1hr dash to the supermarket and back.
Fat 11g, fibre 5g, calcium 146mg (all of which seem dodgily specific, as they don't know what ingredients you're specifically using).
Ingredients
6 small flour tortillas (I used fajita tortillas. I remember the folks used enchilada tortillas. I think fajitas work better.)
Olive oil spray
400g can red kidney beans, drained
200g jar taco sauce
(1/2 capsicum)
270g can corn kernels, drained
1 avocado; peeled, seeded and diced
1 small red onion, roughly chopped
2 tbsp chopped coriander
1/2 cup (60g) grated low-fat cheese
Method
1. Preheat oven to 180oC. Spray tortillas with oil and ease into 6 x 9cm pie dishes. Place a second pie dish on top and press down to form a shell. Remove top dish. Place dishes on a baking tray and bake for 10 minutes (I baked for about 15-20 mins), or until golden. Remove from oven.
2. Heat kidney beans and taco sauce (and half a capsicum, if you're me and want to improve the dish slightly) in a small saucepan on medium for 5 minutes, until slightly thickened. Divide between tortilla cases.
3. Combine corn, avocado, onion and coriander in a small bowl. Spoon over bean filling. Sprinkle with cheese. Bake for 10 mins, until cheese has melted. Serve.
Table mag tip: Add 250g minced steak and 1 chopped onion to filling if desired. Brown before adding.
I didn't measure my pie cases, and I suspect ours are slightly smaller than prescribed. Also the can of kidney beans & jar of taco sauce was slightly more than prescribed. Ours made about eight individual pies.