Chilli Bean Tortillas Recipes

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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

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

CHILI TORTILLA BAKE



Chili Tortilla Bake image

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

TORTILLAS WITH EGGS AND SPICY BEAN CHILI



Tortillas with Eggs and Spicy Bean Chili image

Tortillas with Eggs and Spicy Bean Chili

Provided by Jenn Louis

Categories     Sandwich     Bean     Cheese     Egg     Breakfast     Brunch     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Fall     Spring     Summer     Self     Portland     Oregon     Diabetes-Friendly     Small Plates

Yield Serves 2

Number Of Ingredients 14

1/2 cup canned peeled tomatoes
1/4 cup chicken stock
1/4 small yellow onion
2 teaspoons ground cumin
1 clove garlic
1/2 chile in adobo
1 tablespoon vegetable oil
1 can (14 ounces) black beans
2 eggs
2 corn tortillas (6 inches each)
1/4 cup Cotija cheese
6 thin slices avocado
1/8 cup cilantro leaves, roughly chopped
2 lime wedges

Steps:

  • In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.

CHILLI BEAN TORTILLAS



Chilli Bean Tortillas image

These look really yummy. I am sure if you like things with more of a kick you could use a hotter chilli powder but I am a spice wimp so this is right on target for my taste buds. I found this in the Winter 2008 copy of the BBC Easy Cook magazine.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

17 5/8 ounces ground lamb
1 onion, chopped
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 (14 ounce) can chopped tomatoes
7 ounces kidney beans, canned
8 flour tortillas

Steps:

  • Cook the ground lamb in a frying pan for 2 minutes.
  • Add the onion and cook for 7 minutes until brown.
  • Add the chilli powder and cum and cook for 1 minute.
  • Tip in the tomatoes and kidney beans and bring to a boil.
  • Reduce the heat, cover and cook for 30 minutes.
  • Warm the tortillas in the microwave on High for 45 seconds.
  • Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc).
  • Fold the edges over to enclose the filling.

Nutrition Facts : Calories 689.5, Fat 38.7, SaturatedFat 14.7, Cholesterol 91.1, Sodium 861.2, Carbohydrate 58.6, Fiber 14.2, Sugar 7.7, Protein 32.5

SOFT BEAN TORTILLAS



Soft Bean Tortillas image

These are great for making sandwiches for school lunch for those who are allergic to wheat. They are my sons most favorite. You can get bean flour at a health food store or grind your own if you have the time.

Provided by Chey4961

Categories     Free Of...

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup cornstarch
1/3 cup bean flour
2 tablespoons tapioca starch
1/2 teaspoon salt
2 eggs
1 1/2 cups water

Steps:

  • Combine dry ingredients in medium bowl.
  • Add eggs and water.
  • Set aside and let sit for 20 minutes.
  • Spray small skillet with cooking spray.
  • Pour 1/4 cup for one tortilla in pan.
  • Cook on one side until golden brown.
  • Turn over, barely cook for 30-40 seconds on second side.
  • Place on wax paper.
  • (Keep wax paper between each tortilla for easy seperation.).
  • Store in fridge or freezer.
  • Can be warmed in microwave.

Nutrition Facts : Calories 32.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 109.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 1.1

QUICK CHILLI BEAN WRAPS



Quick chilli bean wraps image

These vegetarian Mexican wraps are self-assembled - great fun for all the family. Easily doubled for a crowd, too

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 8

1small onion , sliced
1 tbsp vegetable oil
400g can mixed beans , drained and rinsed
400g can chopped tomatoes
30g sachet fajita seasoning (we like Discovery), or 2 tbsp Cajun seasoning
8 soft corn tortillas wraps (Old El Paso are good)
grated cheese , guacamole and soured cream
handful coriander or parsley, roughly chopped

Steps:

  • Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
  • Meanwhile, warm the wraps in the microwave on High for 1 min.
  • Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

Nutrition Facts : Calories 320 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 3.98 milligram of sodium

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