Mexican chilli bean tortilla

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• 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

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• forehead84

  24 May 2010

  forehead84 commented on this recipe

  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)

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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

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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, sugar 8g, salt 2.44 g

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