Muffin tin chilli pots

Muffin tin chilli pots

By Adam Bush
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(3 ratings)
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Prep: 15 mins Cook: 5 mins

Easy

Serves 2

This speedy tortilla supper counts as 3 of your 5 a day and needs just four ingredients. It doesn't get much easier than this veggie storecupboard meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal625
  • fat21g
  • saturates6g
  • carbs78g
  • sugars17g
  • fibre16g
  • protein23g
  • salt3.2g
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Ingredients

  • 400g can kidney beans in spicy sauce
    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 medium tortilla wraps
  • 400g can chopped tomatoes with herbs
  • 230g green salad

Method

  1. Heat oven to 200C/180C fan/gas 6. Simmer the beans and tomatoes in a pan for 15 mins, then season.

  2. Meanwhile, grease four holes of a muffin tin with oil. Line each with a tortilla, making a cup, and fill with a ball of foil. Bake for 5 mins until lightly crisped. Remove the foil, divide the bean mix between the tortilla cups and serve with the green salad.

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