Mexican bean tortillas

As easy as 1, 2, 3! This tasty meal will be popular with the whole family. And, for under $3 per person, it's easy on the wallet.

Cooking directions

• Preheat the oven to 180ºC. Wrap tortilla in tin foil and place in oven to heat.
• Put tomatoes, kidney beans and corn in saucepan and simmer for 10 minutes.
• Place two spoonfuls of the bean mixture into each warmed tortilla along with about 1/2 cup coleslaw.
• Wrap, serve and enjoy.

Try:

• Adding 1/2 teaspoon chilli powder or 1 teaspoon of Tabasco to the bean mixture for a spicy hit!
• Adding chicken or beef - thinly slice 2 chicken breasts or 2 pieces of beef schnitzel. Cook in saucepan in for about 3 minutes in a little vegetable oil before adding the beans, corn and tomatoes.
• Topping off with a dollop of low fat sour cream or sprinkle of grated edam cheese.
• Using any salad ingredients you have on hand.

Ingredients

1 tin Mexican-spiced tomatoes (400 gram tin)

1 tin red kidney beans (420g tin)

1 can whole kernel corn (330g can), drained

1 bag pre-prepared coleslaw

8 tortillas, wholemeal wraps or burritos