Ingredients
2 x 400g tinned red kidney beans
2 tbsp olive oil
1 red onion, finely minced
2 garlic cloves, crushed
½ tsp cayenne pepper
2 tsp cumin, freshly ground
1 tsp hot paprika
1 tsp brown sugar
1 tsp sea salt
½ tsp black pepper
300ml water
4 flour tortillas
100g sour cream
1 avocado, halved, stoned, sliced lengthways and peeled
150g feta cheese, crumbled
1 tbsp or more pickled jalapeno chillies, sliced
2 tbsp coriander sprigs
Extra virgin olive oil for serving
Chilli salsa for serving (optional)
Method
Serve open or closed, then grab with both hands and eat. (With thanks to Honduran coffee importer Gerardo Barrios of Don Adan in Mosman for the inspiration.)
Drain beans, rinse and drain again. Heat olive oil in a frying pan and cook onion for 10 minutes until soft. Add garlic, beans, cayenne, cumin, paprika, sugar, salt, pepper and water, and simmer over medium heat for 10 minutes or until most of the liquid has been absorbed.
Mash a few beans with a potato masher and stir through. Heat each flour tortilla in a dry frying pan on both sides until lightly golden.
Top each tortilla with a good ladleful of beans, a dollop of sour cream and two slices of avocado. Scatter the feta, jalapeno and coriander on top, drizzle with extra virgin olive oil (and chilli salsa if you like) and serve.
