Mexican chilli bean tortilla

30-60 minutes 400 kcal or less beans buritto courgette courgettes cucumber cucumbers fajita iceberg lettuce iceberg lettuces kidney bean kidney beans mains onion onions paprika salsa soured cream south american traditional food tomato tomatoes tortilla tortillas wraps

N/A

Source

Ingredients

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

Method

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!