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1 can three bean mix, drained 4 fresh, ripe roma tomatoes, chopped [the egg shaped, less water in them] 1/2 can of corn kernels, drained 1 green pepper, cubed [capsicum in australian, paprika in swiss-german] 1 red onion, chopped thinly 1/2 red chilli, diced 2 mushrooms, diced cummin, salt, pepper and only fresh garlic and coriander to flavour 1 jar of taco sauce or salsa [any brand] 1 packet of corn soft tortillas [any brand and the yellow tortillas are best] 2 cups of grated mature or cheddar cheese 1 spoon olive oil Heat olive oil on saucepan. Cook garlic, cummin, onion, chilli, capsicum, and mushrooms for 2 minutes. Add tomatoes and cook for further minute. Add beans, corn and two spoons of taco sauce. Cook for further 2 minutes seasoning with cummin, salt, pepper and coriander. Heat up tortillas as packet directs. Spoon bean filling into tortilla fold ends in and roll into tubes. Put rolled tortillas in oven tray, pour jar of remaining taco sauce over them and top with grated cheese. Cook for 20 minutes in moderate oven or until cheese starts to golden. Serve with guacamole, sour cream and salad. *Meat lovers like KASINO, MICKEY, HITNES, IANS and BATES prefer a little beef mince cooked with the tortilla filling. GUACAMOLE 2 ripe avocados 1 big spoon sweet chilli sauce 1 spoon sour cream 1/2 lemon, squeezed 1/2 garlic clove, crushed Mix altogether and refrigerate before serving. |