Ingredients (for 2 people)

• 1 red onion
• 2 cloves garlic
• 1 tin red kidney beans
• Mexican Fiesta spice blend
• Sliced mushrooms
• Baby spinach leaves
• 6 mini flour tortillas
• Shredded Cheddar cheese
• 1 tin corn
• Greek-style yoghurt
• 1 tomato
• olive oil
• 20 g butter
• 2 tsp vinegar (rice wine or white wine)

Instructions

• Preheat the oven to 200°C/180°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans. Transfer the beans to a medium bowl and roughly mash with a potato masher or fork.
• In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion (reserve some for the salsa if you like!) and cook, stirring occasionally until softened, 2-3 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the sliced mushrooms, butter and another drizzle of olive oil and cook, stirring occasionally, until tender, 4-5 minutes. Add the red kidney beans and baby spinach leaves and cook until wilted, 1 minute.