Ingredients
- 4 tsp (20 mL) olive oil
- 1 small red onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 can (540 mL) six bean blend, drained
- 1/4 tsp (1 mL) salt
- pepper to taste
- 3/4 tsp (4 mL) chili powder
- 3/4 tsp (4 mL) ground cumin
- 1 lime, juice and zest
- 2 tbsp (30 mL) chopped fresh cilantro
- 8 original tortillas
- 1/3 cup (75 mL) shredded Tex-Mex Cheese Blend
- 1 ripe avocado, pitted and diced
- 1/2 cup (125 mL) shredded lettuce
- 1/4 cup (60 mL) sour cream
- 1/3 cup (75 mL) mild chunky salsa (also try medium or hot salsa)
Method
Step 1
Preheat oven to 350°F (180°C). Heat oil in a skillet over medium-high heat. Add onion and red pepper and cook, stirring, until vegetables soften, approx. 5 min. Add beans, salt, pepper, spices and 1/4 cup (60 mL) water. Simmer for 5 min. more, stirring until beans soften slightly. Add lime zest, juice and cilantro.Step 2
Meanwhile, wrap tortillas in foil and heat in the oven for 5 to 10 min. Divide filling, cheese, avocado and lettuce evenly among the warm tortillas; top with sour cream and salsa, and serve.