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BBQ Bean Tortillas

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

Baby Gem

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

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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

Get Prepped
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!

Cook the Beans
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.
Simmer the Sauce
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.
Dress the Salad
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.
Warm the Tortillas
5
  • Pop the tortillas into the oven to warm, 1-2 mins.
Garnish and Serve
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.