Stuffed Tomato Tortillas

You know it's a great day when your hair doesn't frizz, even when you've been to the gym. It's been from shiny and smooth, to damp and curly and back to shiny and smoothish without a straightening iron or a bottle of  Static Free-Frizz Maintenance Shine Serum anywhere near it. (Don't worry, I'm still going to wash it).

You know it's an amazing day when you get every green light on your way home from the gym.

You know it's an awesome day when you keep your chickens out of the vegetable garden and away from the new lettuce seedlings purely through mind-control.

You know it's a beautiful day when you're pushed for time and still manage to make dinner in less than half an hour with stuff you already have in the house and your family gobble up every last bit of it.

Stuffed Tomato Tortillas

from Jamie Oliver's Jamie's America

Serves 4

For the Tomato Salsa:
500ml passata
2 cloves of garlic
1 lime
Sea salt and freshly ground black pepper
Olive oil

For the Tortillas:
3 ripe avocados
2 limes
10 corn tortillas
1 fresh red chilli, sliced
Bunch of coriander
100g grated Manchego cheese (reserve some cheese for the final topping)
150ml sour cream (plus extra for serving)
Hot Sauce for serving

Preheat the oven to 200°C.

Make the Tomato Salsa:
Pour some olive oil into a saucepan and place it over a medium heat. Crush the garlic into the saucepan and fry it for a few minutes until it just starts to colour. Add the passata then squeeze in the juice from one lime.

Simmer the sauce for ten minutes until it starts to thicken then season with salt and pepper.

Stuff the Tortillas:

Peel the avocados then chop and mash the flesh with the juice from one lime and some salt and pepper.

Chop up the coriander leaves and finely slice the stalks.

Spoon a little of the tomato salsa into the bottom of an ovenproof dish. I used a 26x15cm dish.

Dip the tortillas in the tomato salsa for 5 seconds, move to a plate and spoon in come avocado mixture, a sprinkling of chilli, cheese and coriander. Roll up the tortillas and place into the baking dish on top of the salsa then pour over any remaining salsa. Spoon over the sour cream, finish with the cheese and a few slices of chilli then place into the oven for 15-20 minutes until the cheese turns golden brown. Serve with more sour cream, more coriander leaves, lime wedges and Hot Sauce.