300 g, (Buy 2x150g packets)
Canned red kidney beans, rinsed, drained
1⅓ cup(s), (320g)
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
Coleslaw, without dressing
⅓ cup(s), chopped
2 medium, juiced
- Preheat oven to 200°C or 180°C fan-forced. Combine pork, beans and salsa in a bowl.
- Heat a large non-stick frying pan over medium heat. Working with 1 at a time, heat tortillas in pan for 10–20 seconds each side or until soft. Transfer to a board. Spoon one-eighth of the pork mixture across each tortilla and roll to enclose filling. Place tortillas, seam-side down, in an ovenproof dish. Sprinkle with cheese.
- Bake for 5 minutes or until heated through. Change oven to grill setting and grill for 1–2 minutes or until golden (see tip).
- Meanwhile, combine coleslaw and coriander in a bowl. Drizzle coleslaw mixture with juice. Serve with taquitos.