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