mexican toastie

K and I have gotten into the habit of enjoying g&ts in the city during the week, usually at Hells Kitchen. On one of these particular evenings in early september, I came up with this dinner, disappointed that K couldn't join me for dindins. I like to call it the Toastie because of the use of a focaccia grill, but a regular saucepan will suffice!

Shopping trolley:

2 avocados, mashed
Pickled jalapeno peppers
sour cream
1 can of kidney beans
2 tomatoes, diced
4 button mushrooms, sliced thinly
1 small red capsicum, roughly chopped
cheese, grated (1/2 cup)
1 small onion, diced
1 clove garlic, minced
plain cornchips
lime
small can on corn
8 small flour tortillas
pre-made chunky salsa

...Best prepared over a cheeky gin and tonic (with lime of course!) and a big bowl of guacamole and chips!

Preparation.

Guacamole:
Clumsily mash the two avocados in a serving bowl, add salt and pepper to taste, chopped jalapenos, 1/2 a diced tomato and a little lime juice (from the g&t lime), mix up and dunk - half of this guac will be used in the toastie.

1. Kidney bean mix
- Fry diced onion, garlic, capsicum and mushrooms in a little oil until onion is clear and the capsicum is cooked through. Add drained kidney beans, stir to heat through and set aside in a bowl.

2. Salsa
In the same frypan fry corn on a hot temperature till the corn is sizzling and browning well, add chopped tomato and jalapeno peppers (to taste).

3. Spread half of the tortilla with guacamole, kidney bean mix, home-made salsa and cheese. Close the toastie so that you've got a half circle parcel. Cook in toastie machine or on stove until each side is golden brown and crunchy.

To serve, add a dollop of sour cream and salsa.

This is so yummy and pretty healthy really. Very little oil is used in the cooking process. Its nice and spicy and soft inside, while the crunchy tortilla adds a yummy texture.

So damn good and easy comfort food.