Crispy Mexican Bean and Vegetable Tortillas
Here’s a great meat-free dinner option that’s positively bursting with all your favourite South of the Border flavours. Wrap them up in a fresh tortilla with yellow peppers, courgettes, tomatoes and a little diced feta for a quick and easy meal on the go.
Prep time:
Cook time:
Serves:
2 for dinner, or a delicious snack for 4
Ingredients
- 1 red onion, peeled and chopped
- 1 yellow capsicum, deseeded and sliced
- 2 courgettes, cut into 0.5 cm diagonal slices
- 4-5 tortillas
- 420g can Wattie’s Bean There Mexican Style Spicy Baked Beans
- 150g feta, diced
- 1-2 tomatoes, diced
Method
1. Heat a frying pan with a dash of oil and gently cook onion, capsicum and courgettes until tender, stirring often.
2. Arrange about 1/4 vegetables on the lower half of a tortilla, top with 1/4 can Wattie's Bean There Mexican Style Spicy Baked Beans , scatter with feta and diced tomato.
3. Fold tortilla over the filling and cook in a pre-heated non-stick frying pan, over a low to medium heat, turning once until the tortilla is crispy and the filling is hot. Alternatively, cook in a pre-heated sandwich press.
4. Repeat with the remaining ingredients.Serve immediately garnished with avocado and tomato.
