QUICK CHILI WRAP
Got 10 minutes, 4 people to feed and a can of chili in the pantry? Sounds like a wrap party. Quick-shred some lettuce and grab the cheese!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 1 wrap each.
Number Of Ingredients 6
Steps:
- Spread 1/2 cup of the chili down center of each tortilla; top evenly with the remaining ingredients.
- Fold in sides of each tortilla; roll up from bottom.
Nutrition Facts : Calories 550, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 21 g
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
DIY MEXICAN CHILLI WRAPS
Just 6 ingredients - and teenagers will love them
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
- Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it's too runny it will ooze out of the wraps when you eat them).
- Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.
Nutrition Facts : Calories 604 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 3.14 milligram of sodium
MELTING CHILLI BEAN WRAPS
A recipe the kids can make up themselves
Provided by Good Food team
Categories Snack, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Heat grill to high. Empty beans into a pan, stir in tomatoes and cook over a medium heat for 5 mins. Divide the bean mix between tortillas, sprinkle over a small handful cheese, then roll up the wraps. Put onto a baking sheet, scatter over another handful of cheese, then grill for 2-3 mins until the cheese is golden and bubbling. Serve with the guacamole on the side.
Nutrition Facts : Calories 509 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.41 milligram of sodium
QUICK CHILI I
Easy chili with beans can be made as mild or spicy as desired. It's even better the next day.
Provided by Pam Smith
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot lightly brown ground beef, and drain if needed.
- Add onion and garlic and cook until onion is translucent.
- Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 26.9 g, Cholesterol 96.5 mg, Fat 31.3 g, Fiber 7.8 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 1909.4 mg, Sugar 6.3 g
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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