Curried Kidney Bean Tortillas

Recipe from Melinda Noakes

3 Tbsp oil
2 cloves garlic, minced
1 red onion, finely chopped
salt to taste
1 Tbsp finely minced seeded Jalapeno chiles
4 fresh scallions, diced
1 tsp curry powder
2 (10 oz) cans diced tomatoes
2 (10 oz) cans kidney beans, well drained
juice of 1/2 fresh lime
3 sprigs cilantro, diced
corn or flour tortillas

Saute oil, garlic and onion over medium heat, when onion sizzles add pinch of salt then saute 2-3 minutes.  Stir in chile, scallions, and curry powder and cook 1 minutes.  Stir in tomatoes, beans and season to taste with salt.  Cover and boil reduce heat to low and simmer for 10-15 minutes.  Remove from heat and add lime juice and cliantro.  Warm tortillas in oven and serve with salsa.