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Brie Tortillas - Appetiser
Description: Perfect for a quick Saturday lunch, or easy midweek supper dish.
Preparation: Mix 3 tbsp. olive oil, 1 tbsp. red wine vinegar and 1 clove crushed clove garlic in a bowl with plenty of seasoning. Stir in a drained and rinsed 215g can of red kidney beans, 3 diced tomatoes, 1/2 chopped red onion and 3 tbsp. fresh chopped coriander. Mix together and then use to fill 8 warmed small soft flour tortillas with a little salad, sliced Brie from 2, 200g packs of Brie (e.g. Brie Révérend). Roll up and top with 2 avocados, stoned and scooped out of skins then mashed with the juice of 1 lime. Garnish with sprigs of coriander, halved chilies and lime wedges.
Preparation: Mix 3 tbsp. olive oil, 1 tbsp. red wine vinegar and 1 clove crushed clove garlic in a bowl with plenty of seasoning. Stir in a drained and rinsed 215g can of red kidney beans, 3 diced tomatoes, 1/2 chopped red onion and 3 tbsp. fresh chopped coriander. Mix together and then use to fill 8 warmed small soft flour tortillas with a little salad, sliced Brie from 2, 200g packs of Brie (e.g. Brie Révérend). Roll up and top with 2 avocados, stoned and scooped out of skins then mashed with the juice of 1 lime. Garnish with sprigs of coriander, halved chilies and lime wedges.
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