Mexican Tortillas

by Bona staff

Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  • 1 tablespoon (15ml) sunflower oil
  • 1 onion, chopped
  • 6 Smoked Viennas, sliced
  • 1 x 410g tins Mexican style tomatoes
  • 1 x 410g tin red kidney beans
  • handful coriander, chopped

FOR SALSA

  • 1 avocado, sliced
  • 1 small red onion, chopped
  • 1/3 cups (80ml) feta, crumbled
  • squeeze lemon or lime juice

TO SERVE

  • 4 small flour tortilla wraps
  • 1½ cups (375ml) shredded lettuce
  • ½ cup (125ml) sour cream
  1. Heat the oil over medium high and sauté the onion and Smoked Viennas for 5 minutes. Add the tomatoes and beans and heat for 5 minutes. Stir through the coriander and season to taste.
  2. For the salsa, combine all the ingredients. Season.
  3. To serve, top the tortillas with lettuce, the vienna sauce, salsa and dollops of sour cream.