Mexican chilli bean tortilla

Recipe uploaded by

Silvana Franco

1 rating

Recipe by Silvana Franco

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
2. Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

MAKE IT DIFFERENT

Try adding shredded cooked chicken or thinly sliced beef, or keep it veggie by frying a handful of Quorn mince with the onions

354 kcalories, protein 11g, carbohydrate 47g, fat 15 g, saturated fat 6g, fibre 6g, salt 2.44 g

Latest comments and suggestions

• michelle

  20 January 2008

  michelle rated and commented on this recipe

  

  I do this without the onion or courgette and have it cold in a wrap with mixed leaves and natural yoghurt to take for my lunch

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2474/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , finely chopped
• 2 x 420g cans pinto or kidney beans , drained
• 4 ripe tomatoes
• 1 large courgette , diced
• 1 tsp smoked paprika
• 2 tbsp roughly chopped coriander leaves
• 8 flour or corn tortillas
• 1/2 iceberg lettuce , shredded
• 1 mini cucumber , cut lengthways into very thin slices using a potato peeler
• 180ml tub soured cream and chive dip

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 15 mins

Cook 20 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 2 garlic cloves , finely chopped
• 2 x 420g cans pinto or kidney beans , drained
• 4 ripe tomatoes
• 1 large courgette , diced
• 1 tsp smoked paprika
• 2 tbsp roughly chopped coriander leaves
• 8 flour or corn tortillas
• 1/2 iceberg lettuce , shredded
• 1 mini cucumber , cut lengthways into very thin slices using a potato peeler
• 180ml tub soured cream and chive dip

354 kcalories, protein 11g, carbohydrate 47g, fat 15 g, saturated fat 6g, fibre 6g, salt 2.44 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk