date:Sep 04, 2013
Ingredients
2 tbs olive oil
1onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, chopped
1 small red chilli, seeds removed, finely chopped
2 tsp ground cumin
190g jar sundried-tomato pesto
2 x 400g cans red kidney beans, rinsed, drained
425g can chopped tomatoes
1 tsp caster sugar
Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve
Method
1. In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook