Patrick’s been trying out a few new Mexican dishes in the Fresh Kitchen of late and the main technique in tonight’s dinner has become a favourite. By mashing up most of the kidney beans instead of adding them whole, you suddenly add a rich, creamy texture to sauces. Keep a few whole ones back for texture too ... Arriba!
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Baby Gem Lettuce
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Mature Cheddar Cheese(ContainsMilk)
Peel the onion and chop in half lengthways through the root then very thinly slice it widthways into half moon shapes. Chop the pepper into 1cm chunks. Heat a splash of olive oil on medium-low heat in a frying pan and cook your onion and pepper for around 6 mins, then add the Mexican spice.
Whilst your onion cooks, pour three-quarters of the kidney beans into a bowl (still in their sauce) and mash them up thoroughly using a masher (or a fork). Tip: It might look a bit crazy but trust us it’ll taste amazing!
Once your onion mixture has softened up, stir in your mashed kidney beans. Add the water (as stated in the ingredient list) to your remaining (whole) kidney beans and swirl them around, before adding to the pan too.
Pre-heat your oven to 200 degrees. Let your sauce bubble away gently on low heat until it has thickened enough to fill the tortillas. Meanwhile, roughly chop the coriander and baby gem lettuce. Chop the cherry tomatoes in half.
For your guacamole, slice the avocado in half lengthways and remove the stone. Scoop the avocado out using a spoon and then mash it thoroughly with a fork. Mix in some lime juice, a bit of lime zest and the sour cream. Season with a little pinch of salt and black pepper.
Once your sauce has thickened take it off the heat and stir through most, but not all, of your chopped coriander. Divide your mixture into equal portions and spoon it along one end of each tortilla. Roll them up, place them in an ovenproof dish and grate the cheese over the top. Cook in your oven until your cheese melts.
Toss your cherry tomatoes, gem lettuce and your remaining coriander in a splash of olive oil (not too much or it’ll become quite greasy) and season with some salt and black pepper. Serve everything with your homemade guacamole and devour immediately!