Mexican chilli bean tortilla
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 8
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- 1 tbsp olive oil
- 1 onionchopped
- 2 garlic clovesfinely chopped
- 2 x cans pinto or kidney beansdrained
- 4 ripe tomatoes
- 1 large courgettediced
- 1 tsp smoked paprika
- 2 tbsp roughly chopped corianderleaves
- 8 flour or corn tortillas
- ½ iceberg lettuceshredded
- 1 mini cucumbercut lengthways into very thin slices using a potato peeler
- 180ml tub soured creamand chive dip
Nutrition: per serving
- kcal354
- fat15g
- saturates6g
- carbs47g
- sugars8g
- fibre6g
- protein11g
- salt2.44g
Method
step 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.
step 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!
