Bits and Bites

My younger sister today requested I make this meal from Jamie's America. I've cooked it once before and we all rather enjoyed it. It's terribly easy to make and basically consists of tortillas filled with mashed avocado (mixed with the juice of a lime and seasoned with salt and pepper) which are then covered with a tomato and garlic sauce, coriander, chilli and cheese and baked. To fill the meal out a bit I'm also making prawns in a guerrero marinade and spanish rice (which younger sister demanded once I finished putting together the tortillas).

The one problem I have with the recipe is the tomato sauce, 400g of chopped tomatoes is not near enough for 8 (or 6 which is what the recipe made for me). This time I added an extra tin which means the tomato sauce does not dry out after baking.

Stuffed Tomato Tortillas

• Olive oil
• 2 cloves of garlic, peeled and finely sliced
• 2 x 400g tin of chopped tomatoes
• 1 lime
• Sea salt anf freshly ground black pepper

• 3 ripe avocados
• 2 limes
• 6 corn tortillas
• 1 fresh red chilli, deseeded and finely sliced
• A small nunch of fresh coriander, leaves picked, stalks finely chopped
• 100g freshly grated chedder cheese
• 150mL sour cream
• A bottle of chilli sauce

Preheat the oven to 200 degrees. Get a saucepan on a medium heat and add a couple of lugs of olive oil. Add the garlic and gently fry for a couple of minutes until lightly golden. Add your tinned tomatoes, squeeze in the juice of your lime and bring to the boil, then turn the heat right down, season to taste with salt and pepper and simmer for 10 minutes, until the sauce has slightly thickened

While that's ticking away, halve, peel and stone your avocados, then chop the flesh and mash it with the juice of 1 lime and a pinch of salt and pepper. Take an appropriately sized baking dish and pour in some of your tomato sauce so that it coats the bottom. Divide the mixture between your tortillas, and top with a sprinkling of chilli, coriander and cheese. Roll them up, and arrange snuggly in your dish on top of the tomato sauce. Pour any leftover sauce on top, then spoon over your sour cream and any leftover cheese and chilli.

Bake in the oven for 15 minutes, until golden and crisp on top.

From Jamie's America