| | FOR THE REFRIED BEANS |
| 1 | tb | Vegetable oil |
| 1 | sm | Onion; finely chopped |
| 2 | | Garlic cloves |
| 1 | | Red chilli; finely chopped |
| 1 | ts | Ground cumin |
| 1 | | 400 gram can red kidney beans; drained and rinsed |
| 1 | | Lime |
| | FOR THE VEGETABLE FILLING |
| 1 | tb | Vegetable oil |
| 1 | sm | Red pepper; deseeded |
| 1 | sm | Yellow pepper; deseeded, sliced |
| | ; into long strips |
| 2 | lg | Green chillies; sliced into long |
| | ; strips |
| 1 | | Red onion |
| 1 | sm | Bunc coriander |
| | Salt and pepper |
| 150 | ml | Sour cream |
| 100 | g | Cheddar cheese; grated |
| 4 | | Flour tortillas |
| | FOR THE TEQUILA SUNRISE |
| 120 | ml | Tequila |
| 175 | ml | Orange juice |
| 2 | tb | Grenadine syrup |
| | Ice; to serve |
| 1 | | Lime; cut into wedges to |
| | ; garnish |
| 1 | | Jar ready-made salsa |
| 1 | | Bag green salad leaves |
