1/2 cup Mexican-style salsa
8 small flour tortillas
400g can kidney beans, drained and roughly mashed
2 spring onions, chopped
200g skinned and boned cooked chicken, shredded
100g grated tasty cheddar cheese
1/2 cup coriander leaves
Spread the salsa evenly on to four tortillas. Top with the beans, spring onion, chicken and cheese. Scatter with coriander.
Sandwich each one with the remaining tortillas. Brush with oil.
Heat a large non-stick frying pan.
Cook the tortillas in batches - oil-side down - for four minutes.
Carefully turn them over then cook for two minutes on the other side, until golden.
Serve cut into wedges with sliced avocado and a salad. -Serves 4