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Mexican Bean Tortillas

This recipe works in combination with: Borlotti Bean Bake, Lentil Roast with Pesto Roasted Veg, Spinach Dhal with Chapatis. This recipe features in these meal plans: Family Vegetarian.

Spicy Mexican bean tortilla wraps served with guacamole and a crunchy green salad.

Ingredients

120g of cheddar cheese, grated
2 little gem lettuce, shredded
1 half cucumber portion, sliced into half moons
800g of tinned red kidney beans, drained
400g of tinned chopped tomatoes
1 small green pepper (140g), thinly sliced
2 avocados, stoned, peeled and mashed with a fork
1 lime, juiced
8 plain flour tortilla wraps
2 small tomatoes (approx 75g each), finely chopped
1 large onion (approx 210g), finely chopped
5 tbsp olive oil
2 cloves garlic, crushed
1 tbsp mild chilli powder
3 tsp ground coriander
2 tsp tomato puree
1 tbsp white wine vinegar
1/4 tsp crushed chillies

Serves: 4
Course: Main Course
Preparation time: 15 mins
Cooking time: 30 mins
Price per person: £2.10
Store cupboard: Typical
Calories per serving: 963
5-a-day per serving: 6.3
Print Recipe

Tasty?

50 cooks think so

Method

To make the guacamole, grind the crushed chillies with a pestle and mortar (or finely chop with a knife) and mix with the avocado, fresh tomato, half the lime juice, one-quarter of the onion and 1 tsp ground coriander. Season to taste with salt and pepper and set aside.
To make the Mexican bean sauce, heat 2 tbsp oil in a saucepan and fry the pepper, garlic and the remaining onion for 5-6 minutes, or until soft. Add the chilli powder, 2 tsp ground coriander and fry for 1 minute to release the aroma from the spices. Add the tomato puree, kidney beans and tinned tomatoes and cook for 10 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper and set aside.
Meanwhile to make the salad dressing, mix 3 tbsp oil with the white wine vinegar and remaining lime juice. Season with salt and pepper and set aside.
Heat the tortillas according to the packet instructions. Divide the Mexican bean sauce between the tortillas, top with grated cheese, then roll up carefully.
Finally, toss the shredded lettuce and cucumber with the dressing and serve alongside the wraps and guacamole.