Mexican Chilli Bean Tortilla Recipe

Introduction

This Mexican chilli bean tortilla recipe is a vibrant and comforting dish perfect for a quick weeknight meal. Packed with flavorful beans, fresh vegetables, and aromatic spices, it’s a delicious way to enjoy a hearty, satisfying wrap. Whether you keep it vegetarian or add your favorite protein, it’s sure to become a family favorite.

Ingredients

• 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

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat and cook the chopped onion for 2 minutes until softened.
2. Step 2: Add one can of drained beans and cook for an additional 2-3 minutes, mashing them into the onions with a fork or masher to create a rough paste.
3. Step 3: Stir in the remaining can of beans, chopped tomatoes, diced courgette, smoked paprika, and 5 tablespoons of water.
4. Step 4: Cover the pan and simmer gently for 10 minutes, stirring occasionally until the mixture thickens and becomes pulpy.
5. Step 5: Season the mixture with lime juice, salt, and pepper to taste, then fold in the chopped coriander leaves.
6. Step 6: Warm the tortillas in a dry frying pan until soft and pliable.
7. Step 7: Lay out the warm tortillas and top with the chilli bean mixture, shredded lettuce, cucumber slices, and a spoonful of soured cream and chive dip.
8. Step 8: Serve immediately and invite everyone to fill, roll, and enjoy their own tortillas.

Tips & Variations

• For a meaty twist, add shredded cooked chicken or thinly sliced beef to the onion and bean mixture.
• Keep it vegetarian by frying a handful of Quorn mince with the onions instead of meat.
• Try adding extra spices like cumin or chili powder for a bit more heat.
• Use corn tortillas for a gluten-free option.

Storage

Store any leftover chilli bean mixture in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving. Tortillas are best eaten fresh but can be wrapped in foil and warmed in a low oven if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh tomatoes?

Yes, canned chopped tomatoes work well as a convenient substitute and add great flavor.

How can I make this dish spicier?

Adding chopped fresh chili or a pinch of chili powder will increase the heat. Adjust to your taste to keep it comfortable yet flavorful.

Mexican Chilli Bean Tortilla Recipe

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★★★★★

4.6 from 61 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 8 tortillas (serves 4) 1x
• Diet: Vegetarian

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Description

This Mexican chilli bean tortilla recipe offers a vibrant and hearty vegetarian meal featuring a smoky, thick bean and vegetable chilli served with warm tortillas and fresh accompaniments. Perfect for a quick and flavorful weeknight dinner, it combines tender beans, diced courgette, ripe tomatoes, and aromatic spices, topped with crunchy iceberg lettuce, thinly sliced cucumber, and a creamy soured cream and chive dip.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 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

Optional Additions

• Shredded cooked chicken or thinly sliced beef (for a non-vegetarian version)
• A handful of Quorn mince (for extra vegetarian protein)

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Instructions

1. Sauté the onion and garlic: Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 2 minutes until softened. Add the finely chopped garlic and cook briefly until fragrant.
2. Mash first can of beans: Add one drained can of beans to the pan and heat for 2-3 minutes, mashing the beans with a fork or masher to create a rough paste mixed with the onions and garlic.
3. Add remaining ingredients and simmer: Stir in the second can of beans, chopped ripe tomatoes, diced courgette, smoked paprika, and 5 tablespoons of water. Cover the pan and gently simmer for 10 minutes, stirring occasionally until the mixture thickens and becomes pulpy.
4. Season and add herbs: Season the chilli bean mixture to taste with lime juice, salt, and pepper. Stir in the chopped coriander leaves just before finishing cooking.
5. Warm the tortillas: Heat the flour or corn tortillas in a dry frying pan until warm and pliable.
6. Assemble and serve: Lay the warm tortillas out and spoon the chilli bean mixture onto each. Top with shredded iceberg lettuce, thinly sliced cucumber, and a dollop of soured cream and chive dip. Encourage everyone to fill, roll, and enjoy their tortillas.

Notes

• You can customize this dish by adding shredded cooked chicken or thinly sliced beef for non-vegetarian options.
• For a vegetarian protein boost, fry a handful of Quorn mince with the onions.
• Using corn tortillas makes this dish gluten-free; however, check soured cream dip ingredients if strict gluten-free is required.
• Adjust the amount of smoked paprika or add chili powder if you prefer more heat.
• Leftover chilli bean mixture can be refrigerated for up to 3 days and reheated for another meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican, chilli, beans, tortilla, vegetarian, quick dinner, healthy, stovetop cooking