Cheesy Mexican Bean Tortillas

Treat yourself and the family to a Mexican style meal. Easy and delicious, they can pack their own or you can pre-prepare.

COOKING TIME: 10 minutes

Cheese Mexi tortillas

You Need:

6 tortillas
Mexican Salsa
420g can Edgell Red Kidney Beans, drained
420g can Edgell Corn Kernels No Added Salt, drained
1 ½ cups grated reduced fat tasty cheese


1. Generously spread each tortilla with Mexican salsa. Mix together the drained Edgell Red Kidney Beans and Edgell Corn Kernels and spoon evenly over the tortillas.

2. Sprinkle each tortilla with ¼ cup grated tasty cheese and carefully fold in half then into quarters. Place onto a baking paper lined oven tray and cook in a preheated oven at 190°C for 10 minutes.

TIP: Serve with light sour cream and chopped avocado for a real Tex Mex meal.

Recipe courtesy of: Edgell

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