MEXICAN CHILLI BEAN TORTILLA

Mexican chilli bean tortilla image

Colourful and delicious - a veggie feast for all the family

Provided by Silvana Franco

Categories Dinner, Lunch, Main course, Snack, Supper

Time 35m

Number Of Ingredients 12

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Ingredients

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , finely chopped
2 x 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

Steps:

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.
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!

Nutrition Facts : Calories 354 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 2.44 milligram of sodium