The other day I was hosting a little dinner party and as I was going to write a recipe with the new Old El Paso Mini Stand ‘N Stuff Soft Tortillas I decided that it was the perfect opportunity to try those handy little tortilla shells. They’re perfect as an appetizer, however, I am sure they can also be used in a main meal.
I had already planned out my main meal and I did all the shopping for that and as I didn’t feel like running to the supermarket again I decided to just work with what I had standing around in my kitchen.
Fortunately I had just soaked some kidney beans so I quickly went ahead and cooked them, you could, however, also just reach for canned beans. Anyways let’s get talking about my recipe. So, when it comes to Mexican inspired food I love chili and you know what’s even better about chilis? Exactly you can basically prepare a chili with any ingredient as long as you’ve got the right spices on hand. So what on earth are the right spices for the perfect chili?
You are going to need cumin, then of course paprika, oregano and last but not least cacao. Yes, you read correctly cacao, not the sweetened kind you’d use to make hot chocolate though. Just plain unsweetened cacao powder. The cacao powder gives the chili an incredibly rich and delicious taste, but don’t worry it won’t make it taste like chocolate!
So when you’ve got all your spices prepped you just need to cut up some veggies and throw all the ingredients including some pearl barley and the cooked kidney beans into a casserole dish and place it in the oven. That’s it! I decided to prepare my appetizer in the oven as I was already using my stove to cook the main meal, so having an appetizer that basically cookes itself was just the perfect way to go.
Anyways, enough with the talking and let’s get cooking.
- 1 box of Old El Paso Stand 'N Stuff Soft Tortillas
- 300g cooked Kidney Bohnen
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cumin
- 1 tbs cacao (unstweetened)
- 1tsp salt
- 1 can of tomatoes
- 60g pearl barley
- 1 small chilli, finely chopped
- 3 dl water
- 2 peppers, diced
- 1 carrot, diced
- 2 tomatoes, diced
- optional toppings:
- avocado, spring onion, red pepper, tahini
- Preheat your oven to 180°C.
- Add all the ingredients into a casserole dish and mix well. Bake for 60 minutes. Make sure to stir your meal one to two times during the cooking process. This ensures that the top won't brown too much.
- Get your Old El Paso Mini Stand 'N Stuff Soft Tortillas ready. You can either heat them up in the microwave or the oven.
- Scoop one heaped tablespoon of Chili into one Mini Tortillas and top with whatever fresh ingredients you like. I went for diced avocado, red pepper, spring onion and a drizzle of tahini. This makes enough for a whole box of Old El Paso Mini Stand 'N Stuff Soft Tortillas.
Enjoy cooking this delicacy!