Mexican Vegetable Tortillas

Ingredients

• 200g canned red kidney beans, drained and rinsed
• 20g coriander, leaves and stems separated and chopped
• 6 corn tortillas (see note for GF)
• 3 Roma tomatoes, chopped
• 1 corn cob
• 1 zucchini, chopped
• 1 clove garlic, crushed
• 1 tbsp Mexican spice mix
• 1 red chilli, finely chopped
• ½ onion, chopped
• ½ red capsicum, chopped
• ½ lime
• Extra virgin olive oil
• Pepper

Methods

1. Remove husks and silk from corn cobs. Using a sharp knife, cut away corn kernels.
2. Heat oil in a large, deep frying pan. Add spices, chilli, onion, garlic, capsicum and zucchini. Cook, stirring, for 1 minute.
3. Add tomatoes, kidney beans and a dash of water. Season with pepper. Cover and cook over a medium heat, stirring occasionally, for about 8 minutes or until slightly thickened.
4. Add corn, cook for a further 2 minutes and stir in coriander stems.
5. Meanwhile, heat tortillas according to packet instructions and wrap in a clean tea towel.
   
   NOTE: Use gluten-free tortillas to make this recipe gluten free. 
   
   
6. Assemble tortillas with vegetables topped with coriander leaves and a squeeze of lime. Enjoy!