BBQ Bean Tortillas
with baby gem salad and cheesy sauce
These DIY tortillas are filled with hearty beans and oozing melted cheese. Serve hot and get ready for a fiesta of flavours.
Tags:
Quick
•Family Friendly
•Veggie
•Spicy
Allergens:
Wheat
•Milk
•Soya
•Sulphites
•Egg
•Mustard
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Red Kidney Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
2 sachet(s)
BBQ Sauce
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Scallion
1 sachet(s)
Sweet Chilli Sauce
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Mayo
(Contains Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
Flour
Nutrition Values
Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat32.1 g
of which saturates17 g
Carbohydrate99.4 g
of which sugars24.3 g
Dietary Fiber14.4 g
Protein32.8 g
Cholesterol0 mg
Salt6.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
Instructions
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain and rinse the beans in a sieve.
- Trim and thinly slice the scallion.
- Trim the baby gem, halve lengthways and thinly slice widthways.
TIP: If you don't want to turn on your oven you can dry-fry the tortillas in a pan instead!
2
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the drained beans until softened, 2-3 mins.
- Pop in the chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
- Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper.
3
- Meanwhile, place a medium pot over medium-high heat with 1 tbsp butter (double for 4p).
- When melted, stir in 1 tsp flour (double for 4p).
- Cook for 1-2 mins, stirring continuously.
- Stir in 50ml water (double for 4p), creme fraiche and cheese.
- Bring to a boil and allow to simmer until slightly thickened, 2-3 mins.
4
- Meanwhile, in a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil and ½ tsp sugar (double both for 4p).
- Stir well to combine and season to taste with salt and pepper.
- Just before serving toss the chopped salad leaves through the dressing.
5
- Pop the tortillas into the oven to warm, 1-2 mins.
6
- Once warmed, plate the tortillas and top with the dressed salad leaves.
- Spoon over the BBQ beans.
- Add a generous helping of cheese sauce.
- Drizzle with BBQ sauce and sweet chilli sauce.
- Garnish with sliced scallion.
