Chilli Bean Sauce Tesco Food

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MEXICAN CHILLI BEAN TORTILLA



Mexican chilli bean tortilla image

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

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

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 CHILLI BEAN SOUP



Spicy chilli bean soup image

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Supper

Time 50m

Number Of Ingredients 12

1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
500ml vegetable stock
400g can mixed beans, drained and rinsed
1 red pepper, cut into chunky dice
tortilla chips, to serve
4 limes wedges, to serve

Steps:

  • Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
  • Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
  • Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

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