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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Warm the tortillas: Heat the flour or corn tortillas in a dry frying pan until warm and pliable.
- 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
