Recipes Mexican bean tortillas

Recipes Mexican bean tortillas

Recipes Mexican bean tortillas

Recipes Mexican bean tortillas Mexican bean tortillas


  • olive oil cooking spray
  • 1 small brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tomatoes
  • 420g can red kidney beans, drained, rinsed
  • 1 tablespoon taco seasoning
  • 1/4 teaspoon chilli powder
  • 4 flour tortillas
  • 1/2 green capsicum, thinly sliced
  • 3/4 cup low-fat grated cheddar cheese
  • 1 cucumber, diced
  • 1/2 cup coriander leaves
  • 1/4 cup chunky tomato salsa
  • 1/4 cup low-fat yoghurt
  • 2 iceberg lettuce leaves, shredded


  • Step 1 Lightly spray a saucepan with oil. Heat over medium heat. Add onion and cook, stirring, for 3 moments or until soft. Add garlic and cook with regard to 1 minute. Finely chop 1 tomato. Add chopped tomato, beans, 1/4 cup cold water, taco seasoning and chilli powder to saucepan.
  • Step 2 Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 moments or until liquid has reduced and thickened. Using a potato masher, roughly mash.
  • Stage 3

    Preheat stove to 200�C. Place tortillas on a workbench. Spread with bean mixture. Top with capsicum. Roll up tortillas tightly to enclose filling. Transfer to a gently greased baking dish. Sprinkle with parmesan cheese. Bake with regard to 15 to 20 moments or until cheese is melted and tortillas warmed through.

  • Stage 4

    Meanwhile, dice remaining tomato. Combine tomato and cucumber in a small bowl. Slice tortillas in half and place on plates. Top with coriander. Function with salsa, yoghurt, lettuce and tomato salad.