Tex-Mex Bean Tacos

Finely chop the tomato. Roughly chop the coriander. In a small bowl, combine the tomato, coriander, vinegar, a drizzle of olive oil and a pinch of salt and pepper.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red capsicum and cook, stirring, until softened, 4-5 minutes.

Add the red kidney beans and Tex-Mex spice blend to the frying pan and cook, stirring, until coated and fragrant, 1 minute. Reduce the heat to medium, add the enchilada sauce and stir through until well combined, 1 minute. Season to taste with salt and pepper.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.