Definitions
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| INGREDIENTS | SERVES 8 | SERVES 16 | SERVES 32 |
|---|---|---|---|
| Pasta sauce | 1½ cups | 3 cup | 6 cup |
| Kidney beans, drained and rinsed | 400g | 800g | 1600g |
| Corn kernels, canned, drained | 420g | 840g | 1680g |
| Burrito seasoning mix | 35g | 70g | 140g |
| Vegetable oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Light tasty cheese, grated | 1 cup | 2 cups | 4 cups |
| Coriander leaves, chopped | ½ cup | 1 cup | 2 cups |
| Tortillas | 8 | 16 | 32 |
| Avocado, diced | 1 medium | 2 medium | 4 medium |
Method
- Heat pasta sauce in saucepan on medium heat. Add beans and corn. Stir through burrito seasoning mix and simmer for 2 mins.
- Heat oil in a large frying pan on medium heat. Cook 1 tortilla for 1 minute, then top with 1/4 each of the cheese and the bean and corn mixture. Top with another tortilla, turn and cook for another 1 min until crisp.
- Repeat with remaining tortillas and filling. Cut each tortilla stack into quarters, serve two quarters with avocado and coriander.
