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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat pan with cooking oil spray, add onion and garlic, cook, stirring, until tender. | 2. Add capsicum, beans, undrained chopped tomato, chilli, stock and paste. | 3. Simmer, uncovered, 1 hour or until thickened. | 4. Stir in coriander. | 5. Meanwhile, cut tortillas into wedges, place on oven trays. | 6. Spray wedges lightly with cooking oil spray, sprinkle with chilli powder. | 7. Bake in very hot oven about 8 minutes or until browned and crips. | 8. Serve bean mixture with tortilla crisps and avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
red capsicum	1		chopped	-	-	-	-
red kidney bean	1	can	rinsed drained	910.3448	164.9655	67.2276	0.6897
borlotti bean	1	can	rinsed drained	-	-	-	-
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
red chilies	4		seeded chopped	-	-	-	-
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
flour tortilla	2			-	-	-	-
mexican chili powder	1/2	teaspoon		-	-	-	-
avocado	1/2		mashed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.