Spicy Refried Beans

Sauté mixed beans with peppers and spices, simmer in stock, blend until smooth, and toast inside flour tortillas until golden.

Vegetarian Lunch Spicy Beans Mexican-Style

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

114.3g

per serving

114.3 g total

Fat

70.8g

per serving

70.8 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon Juice

juice of half a lemon

GrainsCereals

piece

Flour Tortilla

flatbreads

LegumesPulses

200

Mixed Beans

tinned, rinsed and drained

Liquids

100

Vegetable Stock

NutsSeeds

0.5

tsp

Coriander Seed

crushed

0.5

tsp

Paprika

0.5

tsp

Chili Flakes

0.5

tsp

Cumin Seed

crushed

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for sautéing beans

Olive Oil

for frying the tortilla

Vegetables

Peppadew Pepper

handful, sliced

Method

Heat 15ml of olive oil in a saucepan and add the mixed beans and sliced peppers.

Stir in the coriander seeds, paprika, chilli flakes, and cumin seeds and cook for four minutes.

Pour in the vegetable stock, bring to a boil, then simmer until thickened.

Process the bean mixture in a small blender until the texture is smooth.

Stir in the lemon juice and season with salt and pepper to taste.

Spread the mashed bean mixture over one tortilla and cover with the second tortilla.

Heat 45ml of olive oil in a frying pan and fry the tortillas until golden on both sides.

Transfer to a plate and cut the filled tortilla into wedges to serve.