MEXICAN CHILLI BEAN TORTILLA
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
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
SPICY THREE-BEAN PANTRY CHILI
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
WARM MEXICAN BEAN DIP WITH TORTILLA CHIPS
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 10
Steps:
- Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
- Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.
Nutrition Facts : Calories 144 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.76 milligram of sodium
CHILLI BEANS WITH SPICY TORTILLA CRISPS
This is great for when friends drop around. For the meat lovers, you could substitute 1 can of beans with 250g lean minced beef. Just brown the beef with the onion and garlic. Enjoy
Provided by Terese
Categories Beans
Time 1h25m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Coat pan with cooking oil spray, add onion and garlic, cook, stirring, until tender.
- Add capsicum, beans, undrained chopped tomato, chilli, stock and paste.
- Simmer, uncovered, 1 hour or until thickened.
- Stir in coriander.
- Meanwhile, cut tortillas into wedges, place on oven trays.
- Spray wedges lightly with cooking oil spray, sprinkle with chilli powder.
- Bake in very hot oven about 8 minutes or until browned and crips.
- Serve bean mixture with tortilla crisps and avocado.
Nutrition Facts : Calories 1800.1, Fat 26.6, SaturatedFat 4.7, Sodium 1678.5, Carbohydrate 317.5, Fiber 99.4, Sugar 52.2, Protein 96.2
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