For the tortilla I used this recipe from the Homesick Texan, I swear once you have tried these you will be unable to go back to store bought tortilla's. These are light and fluffy and so easy to make, as long as you follow the recipe exactly, particularly the resting times. It is also important to roll them out quickly, if you work them for too long they will be tough.
As the tortilla's are the star of this particular dinner I keep the rest really simple. This is the recipe for the bean mix
1 onion, diced
3 gloves garlic, crushed
half a medium sized red chilli (I de-seed mine and will explain why later)
2 cans drained kidney beans
1 can diced tomatoes
salt and pepper
Fry the onions, garlic and chilli until the onion is soft. Add the kidney beans and fry for five minutes or so. Then, using a potato masher, mash up the beans until soft. Add the tomatoes and continue to fry. Add a generous amount of salt and pepper.
I serve this with guacamole, and what I like to do is make the guacamole quite hot. This way the bean mixture is mild but people can choose how hot they want their tortilla's with how much guacamole they add. If I was cooking for more people then myself and my husband I would also serve some sliced avocado as well. I then put all of this one a big platter with some tomato, lettuce, cheese and sour cream and everyone can assemble their own.
So, this is a really tasty dinner and really quite easy to make.
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