Mexican chilli bean tortilla

Mexican chilli bean tortilla

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Cooking time

Prep: 10 mins - 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 8

Colourful and delicious - a veggie feast for all the family

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
354
protein
11g
carbs
47g
fat
15g
saturates
6g
fibre
6g
sugar
8g
salt
2.44g

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
  • ½ iceberg lettuce, shredded
  • 1 mini cucumber, cut lengthways into very thin slices using a potato peeler
  • 180ml tub soured cream and chive dip

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Method

  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!

Recipe from Good Food magazine, August 2006

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Comments

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mta02saa's picture

This has some fantastic textures and a great fresh taste but the amount of smoked paprika needs to be increased and complemented with a healthy portion of chilli (fresh or dried)

mvsdavies's picture
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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

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