Kidney Bean Tortillas with Cheese
Comments:	Serve along with sour cream and salsa, into separate bowls. Preparation time : 10 minutes Cooking time : 8 to 10 minutes
Servings:	6
Ingredients	Preparation
1 [14-ounce / 398-mL] can kidney beans, drained 1 teaspoon [5 mL] chili powder, or more to taste 6 [7-inch / 18-cm each] whole wheat tortillas 2 cups [450 g ] grated Colby, Monterey Jack, Cheddar, Brick, Farmer or Avarti cheese Butter Freshly chopped coriander, to sprinkle [optional]	Grossly crush drained kidney beans into a small bowl. Mix in chili powder then evenly spread mixture over whole wheat tortillas, up to !/2 inc [1.3 cm] from the sides. Even sprinkle mixture with desired grated cheese. Fold tortillas in half; lightly press all aound to seal in kidney bean mixture. Lightly butter stuffed tortillas on each side. Toast into a toaster oven or into a frypan over medium-high heat until crisp and golden on both sides, for approximately 8 minutes. Serve, sprinkled with freshly chopped coriander if desired.