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
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
MEXICAN CHILI BEANS
In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking.
Provided by rontaylor1998
Categories Onions
Time 24m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans.
- Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
- Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
- Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
- You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
CHILI TORTILLA BAKE ....AKA MEXICAN LASAGNA
My family loves this recipe. I usually do not add the green chiles. Frequently we have this as a vegatarian meal with out the meat. I found it on a McCormick recipe card many years ago.
Provided by loverofmyfamily
Categories One Dish Meal
Time 55m
Yield 2 quart baking pan, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.
Nutrition Facts : Calories 491.9, Fat 14.3, SaturatedFat 4.5, Cholesterol 38.6, Sodium 1221.1, Carbohydrate 73.6, Fiber 10.6, Sugar 10.6, Protein 24.3
MEXICAN SPICY BEEF TORTILLA
From South American Food and Cooking. This is a lasagna-like combo that is quite flexible to suit your family's preferences. Instead of 12 oz of meat, I used some already cooked beef cubes I had in the freezer and added a can of pinto beans and some corn. Chicken or ground beef would work as well.
Provided by pattikay in L.A.
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- preheat oven to 350.
- make the salsa picante:.
- place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
- pour into a small pan and add spices and oregano and season with salt.
- bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
- the sauce should be thick, but of pouring consistency.
- if it is too thick, dilute with a little fresh tomato juice or water.
- make the cheese sauce:.
- melt the butter in a pan and stir in the flour. cook, stirring, one minute.
- add the milk, stirring all the time, till sauce boils and thickens.
- stir in all but 2 T of cheese and season to taste.
- cover the pan with a lid and set aside.
- mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
- heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
- stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
- season to taste with salt and pepper.
- pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
- add a tortilla and then spread over half the salsa, followed by half the meat mixture.
- repeat these layers, then add half the remaining cheese sauce and the final tortilla.
- pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
- bake in a preheated oven for about 20 minutes, or till golden on top and heated through.
CHILLI BEANS WITH SPICY TORTILLA CRISPS
This is great for when friends drop around. For the meat lovers, you could substitute 1 can of beans with 250g lean minced beef. Just brown the beef with the onion and garlic. Enjoy
Provided by Terese
Categories Beans
Time 1h25m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Coat pan with cooking oil spray, add onion and garlic, cook, stirring, until tender.
- Add capsicum, beans, undrained chopped tomato, chilli, stock and paste.
- Simmer, uncovered, 1 hour or until thickened.
- Stir in coriander.
- Meanwhile, cut tortillas into wedges, place on oven trays.
- Spray wedges lightly with cooking oil spray, sprinkle with chilli powder.
- Bake in very hot oven about 8 minutes or until browned and crips.
- Serve bean mixture with tortilla crisps and avocado.
Nutrition Facts : Calories 1800.1, Fat 26.6, SaturatedFat 4.7, Sodium 1678.5, Carbohydrate 317.5, Fiber 99.4, Sugar 52.2, Protein 96.2
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.
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