Mexican-Style Tortillas and Bean Dip

• 4 Tortillas (homemade is recommended)
• 1 Canned kidney beans
• 1/2 tsp Red chili pepper flakes or red chili pepper powder
• 1 clove Garlic (or onion)
• 1/2 tsp Powdered cumin
• 1/2 tsp Salt
• 1 as much (to taste) Sour cream or shredded cheese
• 2 tbsp Olive oil
• 30 ml Water

1. Pour the olive oil into a saucepan, add the red chili peppers and either sliced garlic or minced onion, and stir-fry.
2. Add the drained and briefly washed kidney beans, 20-30 ml of water, salt, and cumin to the saucepan.
3. Simmer for about 3 minutes, and turn off the heat.
4. Mash them up (you can easliy mash them up with a potato masher), and it's done.
5. Dollop the mashed beans onto a warm tortilla, fold the tortilla in half, and serve with sour cream and/or shredded cheese.
6. Serve with tortilla, guacamole, and lettuce salad to enjoy as a Mexican-style dish.
7. When you have time, soak the beans overnight, and cook them in the pressure cooker on the next day.
8. These homemade beans can be stored in the freezer - it's handy to have.
9. It's also delicious using black eyed peas.

tortillas, kidney beans, red chili pepper, clove garlic, cumin, salt, much, olive oil, water

Taken from cookpad.com/us/recipes/153692-mexican-style-tortillas-and-bean-dip (may not work)