Old El Paso Mini Stand 'N Stuff Soft Tortillas with Baked Pearl Barley Chili
Author: 
Recipe type: Appetizer
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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
Instructions
  1. Preheat your oven to 180°C.
  2. 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.
  3. Get your Old El Paso Mini Stand 'N Stuff Soft Tortillas ready. You can either heat them up in the microwave or the oven.
  4. 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.
Recipe by at https://fannythefoodie.com/2016/11/13/old-el-paso-mini-stand-n-stuff-soft-tortillas-baked-pearl-barley-chili/