Vegetarian chilli recipe for 8 people, takes only 20 mins; recipe has olive oil, onion, garlic clove, kidney bean, tomato, courgette, paprika, coriander, tortilla, iceberg lettuce, cucumber and soured cream.
Mexican chilli bean tortilla
Course: Vegetarian chilli
Servings
8
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 2 x 420g cans pinto or kidney beans, drained
- Coriander: 2 tbsp roughly chopped coriander leaves
- Garlic Clove: 2 garlic cloves, finely chopped
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, chopped
- Soured Cream: 180ml tub soured cream and chive dip
- Tomato: 4 ripe tomatoes
- Tortilla: 8 flour or corn tortillas
- Courgette: 1 large courgette, diced
- Cucumber: 1 mini cucumber, cut lengthways into very thin slices using a potato peeler
- Paprika: 1 tsp smoked paprika
- Iceberg Lettuce: 1/2 iceberg lettuce, shredded
Directions
- 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!
