Chillibeantortillas Recipes

Steps:

• Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
• Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
• Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

Steps:

• Cook the ground lamb in a frying pan for 2 minutes.
• Add the onion and cook for 7 minutes until brown.
• Add the chilli powder and cum and cook for 1 minute.
• Tip in the tomatoes and kidney beans and bring to a boil.
• Reduce the heat, cover and cook for 30 minutes.
• Warm the tortillas in the microwave on High for 45 seconds.
• Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc).
• Fold the edges over to enclose the filling.

Steps:

• Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
• Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

Steps:

• Combine dry ingredients in medium bowl.
• Add eggs and water.
• Set aside and let sit for 20 minutes.
• Spray small skillet with cooking spray.
• Pour 1/4 cup for one tortilla in pan.
• Cook on one side until golden brown.
• Turn over, barely cook for 30-40 seconds on second side.
• Place on wax paper.
• (Keep wax paper between each tortilla for easy seperation.).
• Store in fridge or freezer.
• Can be warmed in microwave.