Mexican Toasties
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Lay out tortillas.
In a bowl, lightly smash the black beans with the back of a
fork to flatten them.
For each toastie, spoon about 2 tablespoons of black beans across half of the tortilla, leaving a bit of space from the edge.
Add about 2 tablespoons of corn and 1 tablespoon of red onion and then top with about 2 tablespoons of cheese.
Fold over the other half of the tortilla to form a half moon shape. Ensure filling is close to the centre so it does not spill over.
Toast in a sandwich press until golden brown and the cheese has melted.
Variations
- Pita pockets can be used in place of tortillas.
- Substitute black beans with kidney beans.
- Other great fillings include baked beans and cheese, and spinach and cheese.
Tips
- Keep toasties warm in a pie warmer or oven before service.
Serving Size 1 toastie
Servings 20
Ingredients
Directions
Lay out tortillas.
In a bowl, lightly smash the black beans with the back of a
fork to flatten them.
For each toastie, spoon about 2 tablespoons of black beans across half of the tortilla, leaving a bit of space from the edge.
Add about 2 tablespoons of corn and 1 tablespoon of red onion and then top with about 2 tablespoons of cheese.
Fold over the other half of the tortilla to form a half moon shape. Ensure filling is close to the centre so it does not spill over.
Toast in a sandwich press until golden brown and the cheese has melted.
