Ingredients
- 500 gr. plain flour , plus extra for dusting
- 1 tbsp baking powder
- 125 ml groundnut oil , plus extra for frying
- 2 cloves of garlic , finely sliced
- 2 onions , finely chopped
- 1 tsp cumin
- 800gr. tins of kidney beans , drained
- 2 tbsp sour cream
- a splash of white wine vinegar
- 1–2 red chillies , deseeded and finely chopped, to serve
- 1 bunch of coriander , finely chopped to serve
- lime wedges , to serve
Topping options
- 220 gr. chorizo , sliced and fried
- 150 gr. Cheddar cheese , coarsely grated
- 150 gr. Feta cheese , broken into chunks
- 2 – 4 avocados , sliced and dressed with lime juice
- 4 – 6 large free-range eggs , fried
- chilli sauce
Method
- Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre.
- Pour in the groundnut oil and about 200 ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together.
- Tip the dough onto a floured work surface and knead for 4 – 5′, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour.
- Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil.
- Add the garlic, onions and cumin and sauté for about 10′, until soft and sticky.
- Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5′, until the beans have softened.
- Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth.
- Return the beans to the pan and leave to one side for reheating later.
- When your dough has risen, divide it into 12 even pieces and roll them into balls.
- Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter.
- Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1′ on each side, until just coloured
- Cover with warm tortillas with kitchen foil while you fry the rest.
- When you’re ready to serve, lay out your chosen toppings.
- Place the pan of bean mixture over a low-medium heat for 1 – 2′, until warmed through, then spread a couple of spoonfuls over each tortilla.
- Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over.