Mexican chilli bean tortilla

Colourful and delicious – a veggie feast for all the family

  • Prep:15 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 354
  • fat 15g
  • saturates 6g
  • carbs 47g
  • sugars 8g
  • fibre 6g
  • protein 11g
  • salt 2.44g


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 x 420g 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


Make it different
Try adding shredded cooked chicken or thinly sliced beef, or keep it veggie by frying a handful of Quorn mince with the onions


  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.

  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!

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