Warm tortillas following packet directions. Shape each tortilla to fit into 12 x 1/3 cup capacity muffin pan. Spray lightly with oil and bake in a preheated oven at 180°C for 5 minutes or until the tortillas are lightly browned and crisp.
Meanwhile, brown mince in a non stick frypan. Stir in Leggo’s Pasta Sauce and cook on medium heat for 3-4 minutes, stirring occasionally. Stir in Edgell Red Kidney Beans and heat through for 1-2 minutes.
Spoon meat filling evenly into each tortilla cup. Sprinkle with cheese and return to oven for 2 minutes to melt the cheese. Garnish with parsley and serve with a garden salad.