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Pick n Pay


  • Glug oil

  • 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


  1. Heat oil and fry spices until fragrant.

  2. Stir in bolognaise, beans and corn and cook to heat through.

  3. 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.