2 tsp (10ml) ground cumin
1 Tbsp (15ml) ground coriander
1 tsp (5ml) chipotle spice
2 cups (500ml) leftover bolognaise
1 can (400g) kidney beans, drained
½ can (200g) corn kernels, drained
Tortilla chips, for serving
Red onion, for serving
Avocado, for serving
Fresh coriander, for serving
Heat oil and fry spices until fragrant.
Stir in bolognaise, beans and corn and cook to heat through.
Serve dolloped onto tortilla chips and scattered with chopped red onion, avo and fresh coriander or pile into soft flour tortillas with diced tomato and lettuce if you like.