Cheesy Beans with Crispy Tortillas

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 21, 2018.

Order Now

If you don’t have an oven-proof frypan, transfer bean mixture to an oven dish before topping with cheese and grilling.

Ingredients

Preheat oven grill to high. Line an oven tray with baking paper. Prepare veggies. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion, carrots, first measure of Mexican spice mix and salt for about 4 minutes, until softened.
Add canned tomatoes, chilli beans, corn and stock to the pan and reduce heat to low-medium to cook for about 5 minutes, or until chilli is thickened and reduced. Season to taste.
While chilli cooks, cut tortilla wraps into 4 triangles and place onto prepared tray in a single layer, don’t worry if the edges overlap. Drizzle with olive oil and sprinkle over second measure of Mexican spice mix. Cook under grill for about 3 minutes each side, until golden and crispy.
Sprinkle cheese evenly over beans. When tortillas have finished cooking, grill beans in oven for about 3 minutes, until cheese is melted and golden.
While beans grill, dice tomatoes 1cm to sprinkle over beans when ready.
To serve, divide cheesy beans between bowls, top with a dollop of sour cream and a drizzle of chipotle sauce (if using). Serve crispy tortillas on the side for scooping up cheesy beans.