Mexican chilli bean tortilla

Mexican chilli bean tortilla

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(4 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins


Serves 8
Colourful and delicious - a veggie feast for all the family

Nutrition and extra info

  • Vegetarian


  • kcal354
  • fat15g
  • saturates6g
  • carbs47g
  • sugars8g
  • fibre6g
  • protein11g
  • salt2.44g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 2 x 420g cans pinto or kidney beans, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 4 ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 large courgette, diced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp roughly chopped coriander leaves
  • 8 flour or corn tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

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


  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!

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Comments, questions and tips

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24th May, 2010
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)
20th Jan, 2008
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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