CHILLI BEAN TORTILLAS
These look really yummy. I am sure if you like things with more of a kick you could use a hotter chilli powder but I am a spice wimp so this is right on target for my taste buds. I found this in the Winter 2008 copy of the BBC Easy Cook magazine.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the ground lamb in a frying pan for 2 minutes.
- Add the onion and cook for 7 minutes until brown.
- Add the chilli powder and cum and cook for 1 minute.
- Tip in the tomatoes and kidney beans and bring to a boil.
- Reduce the heat, cover and cook for 30 minutes.
- Warm the tortillas in the microwave on High for 45 seconds.
- Spoon the lamb into the center of the tortilla and let everybody add their own extras (such as lettuce, cheese, sour cream, etc).
- Fold the edges over to enclose the filling.
Nutrition Facts : Calories 689.5, Fat 38.7, SaturatedFat 14.7, Cholesterol 91.1, Sodium 861.2, Carbohydrate 58.6, Fiber 14.2, Sugar 7.7, Protein 32.5
CHILI TORTILLA BAKE
A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
SOFT BEAN TORTILLAS
These are great for making sandwiches for school lunch for those who are allergic to wheat. They are my sons most favorite. You can get bean flour at a health food store or grind your own if you have the time.
Provided by Chey4961
Categories Free Of...
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in medium bowl.
- Add eggs and water.
- Set aside and let sit for 20 minutes.
- Spray small skillet with cooking spray.
- Pour 1/4 cup for one tortilla in pan.
- Cook on one side until golden brown.
- Turn over, barely cook for 30-40 seconds on second side.
- Place on wax paper.
- (Keep wax paper between each tortilla for easy seperation.).
- Store in fridge or freezer.
- Can be warmed in microwave.
Nutrition Facts : Calories 32.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 35.2, Sodium 109.6, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 1.1
EASY CHICKEN & BEAN TORTILLAS
This is a good way to use up left over chicken. Instead of cooking in a frying pan this can also be cooked on a panini grill or george foreman grill.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 2-3 tortillas
Number Of Ingredients 7
Steps:
- Make sure the chicken is warm then cut into large pieces & put into a food processor along with the sour cream & taco sauce. Chop until shredded & well blended.
- Mix the chicken mixture, beans & cheese in a small bowl. Divide the mixture between 2-3 tortilla shells then fold the shells in half. (so it looks like a half moon).
- Heat a small frying pan over medium heat. Spray the pan with cooking spray then cook each tortilla until it is golden on each side.
Nutrition Facts : Calories 329.5, Fat 13, SaturatedFat 6.6, Cholesterol 62.4, Sodium 548.6, Carbohydrate 27.5, Fiber 2.8, Sugar 1.9, Protein 24.5
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
HUITLACOCHE ENFRIJOLADAS - CORN TRUFFLE AND BLACK BEAN TORTILLAS
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Courtesy of a couple of associates of Rick Bayless. Cooking time is approximate.
Provided by Molly53
Categories Lunch/Snacks
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the filling: Heat the oil in a large skillet over medium high heat and cook the sliced onion, stirring often, until rich golden brown.
- Add the garlic to the pan and cook for 2-3 minutes more.
- Dice and add the carrots, and continue cooking, adding a touch of water or stock as need.
- Add huitlacoche and mushrooms to the pan and cook for an additional five minutes or until mixture is relatively dry.
- For the sauce: Place the beans in a medium sauce pan with the oil, garlic, epazote and enough water to triple the depth of the beans.
- Simmer over medium heat until the beans are completely tender.
- Season generously with salt and set aside to cool at least half an hour.
- Blend the cooked beans and their cooking liquid with the chipotles and strain into a medium sauce pan.
- Add more liquid while blending as necessary.
- Slowly reheat the sauce as it will stick, and season with salt if needed.
- To assemble: Heat both the filling and the sauce.
- Roll approximately two heaping tablespoons of the filling into each tortilla and place on plates to serve.
- Coat the tortillas completely in the black bean sauce from end to end.
- Garnish the dish with a drizzling of the sour cream, a sprinkling of the cheese, and finish with radish slices.
Nutrition Facts : Calories 991.4, Fat 32.2, SaturatedFat 5.7, Sodium 1173, Carbohydrate 148.6, Fiber 21.4, Sugar 10.9, Protein 30.9
CHICKEN AND BEAN BAKED TORTILLAS
These protein packed tortillas from Ontario Bean Growers take white pea beans out of their traditional baked beans, soup and salad recipe roles and make a tasty pairing with chicken. Nutritional information for one serving: Energy 478 kcal; protein 31 g; fat 15 g; carbohydrates 51 g; total dietary fibre 4.3 g.
Provided by Mary Jenny
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cooked beans, diced chicken, salsa and cheese.
- Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll, tucking in the sides as you go.
- Place seam side down on a non-stick cookie sheet.
- Bake in a preheated 400° F (200°C) oven for 10 to 15 minutes, or until golden and crispy.
- Serve with a dollop of sour cream if desired. For spicier tortillas, add finely chopped jalapeños, minced garlic or green onions.
Nutrition Facts : Calories 387.3, Fat 15, SaturatedFat 7.1, Cholesterol 64.3, Sodium 776.4, Carbohydrate 33.7, Fiber 7.8, Sugar 2, Protein 29.3
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