Starters/Snacks Lunch/Dinner Chilli Bean Tortilla Cups

Serves : 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

How to make Chilli Bean Tortilla Cups

Ingredients

  • Vegetable oil spray
  • 4 small soft tortilla wraps
  • 2 tsp ground coriander
  • 1 onion, roughly chopped
  • 2 carrots, peeled and grated
  • 2 garlic cloves, crushed or finely grated
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp chilli powder
  • 1 tbsp tomato purée
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1 x 400g tin butter beans, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • 1 reduced salt vegetable stock cube
  • Freshly ground black pepper
  • 1 lime, zested and juiced
  • 4 tbsp dairy free yoghurt
  • 1 tbsp roughly chopped coriander

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
231 per serving
12% %GDA
Fat
4g per serving
6% %GDA
Saturates
1g per serving
2% %GDA
Sugars
11g per serving
12% %GDA
Salt
0.60g per serving
10% %GDA

Method

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Spray the tortilla wraps with the vegetable oil then sprinkle a little ground coriander over and press, oil side down into a 6 or 12 deep hole muffin tin – they will stick out slightly, but ease them in so that they create a cup. Make sure that you don’t put them all next to each other – they need a little space.

  3. Bake in the oven for 8–10 minutes until golden brown and just crispy. Set aside to cool while you make the chilli.

  4. Heat a large sauté or saucepan until medium hot. Spray the vegetable oil then add the onion and carrots and fry for 2-3 minutes until just softened. Add the garlic, chillies, cumin, paprika, ground coriander and chilli powder and fry for another 2 minutes until just toasted.

  5. Add the tomato purée and fry for 1 minute, then add the drained beans and chopped tomatoes. Refill the tomato can with water, add to the pan then crumble in the stock cube and stir well.

  6. Stir well, cover with a lid and bring to the boil. Turn the heat down and simmer for 10 minutes until the vegetables are tender and the sauce just thickened.

  7. Grate the lime zest into the chilli then add the lime juice and plenty of black pepper and stir well.

  8. Divide the tortilla cups between serving plates and spoon the chilli into them.

  9. Top with the yoghurt and roughly chopped coriander and serve straightaway.