Chilli Bean Tortillas
Get ready to spice up your dinner routine with these hearty and flavorful Chilli Bean Tortillas! Packed with protein-rich black and kidney beans, vibrant bell peppers, and a medley of warm spices like chili powder, cumin, and paprika, this recipe delivers a bold and satisfying Tex-Mex classic in every bite. Simmered to perfection with canned tomatoes and vegetable stock, the chili filling is both comforting and deliciously zesty. Served on warm tortillas and topped with melty cheddar cheese, creamy sour cream, fresh cilantro, and a squeeze of lime, these wraps strike the perfect balance of smoky, tangy, and creamy flavors. Perfect for a quick family dinner or a casual get-together, these vegetarian tortillas are easy to make, customizable, and sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 diced green bell pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 15 ounces (drained and rinsed) canned black beans
- 15 ounces (drained and rinsed) canned kidney beans
- 15 ounces canned diced tomatoes
- 1 cup vegetable stock
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 8 medium-sized tortillas
- 1 cup, shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced red and green bell peppers, and cook for another 5 minutes until the peppers soften.
Mix in the chili powder, cumin powder, and paprika, stirring well to coat the vegetables with the spices.
Add the black beans, kidney beans, diced tomatoes, and vegetable stock. Stir to combine.
Season with salt and black pepper, then bring the mixture to a gentle simmer.
Simmer the chili bean mixture for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat them in an oven (300°F/150°C) for 5-7 minutes.
Spoon a generous amount of the chili bean mixture onto each tortilla.
Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 8617 mg | 375% | |
| Total Carbohydrate | 458.3 g | 167% | |
| Dietary Fiber | 107.0 g | 382% | |
| Total Sugars | 52.7 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1588 mg | 122% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 6688 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
