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Brazilian Feijoada-inspired Bean Tortilla

Brazilian Feijoada-inspired Bean Tortilla

with creme fraiche and roasted sweet potato
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1021 kcal
Protein
: 
37.1g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Soya
  • Mustard
  • May contain traces of allergens

Brazilian Feijoada is one the national dishes of Brazil. It is a rich, deeply savoury black bean-based stew. Here we've used this comfort dish to create a tortilla dish also accompanied by a fresh salad and delicious melted cheese.

Serving amount

2 unit(s)

Sweet Potato

50 grams

Grated Cheese

(Contains: Milk)

1 unit(s)

Lime

40 grams

Salad Leaves

1 pack(s)

Black Beans

1 tin(s)

Tomato Paste

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chipotle Paste

1 sachet(s)

Central American Style Spice Mix

Not included in your delivery

1 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)4273 kJ
Energy (kcal)1021 kcal
Fat34.4 g
of which saturates14 g
Carbohydrate138.2 g
of which sugars26.6 g
Dietary Fiber22 g
Protein37.1 g
Salt3.2 g
Potassium1080.2 mg
Calcium71 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Baking Sheet with Baking Paper

Cooking Steps

Roast the Sweet Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Slice the sweet potatoes into 1cm thick rounds (no need to peel).
  • Add the sweet potato onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 
  • When the oven is hot, roast on the middle shelf until golden, 20-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Prep the Rest
2
  • Quarter the lime.
  • Drain and rinse the beans in a sieve.
  • In a large bowl, combine a good squeeze of lime with the sugar and a drizzle of oil. Set aside for later.
Start Frying
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the beans and Central American spice mix and fry for 2-3 mins
  • Add 1 tsp sugar (per 2P), tomato paste and 150ml water (per 2P). Simmer the sauce until reduced slightly, 2-3 mins.
  • Mash a third of the beans with a potato masher or the back of a fork until the sauce has thickened. 
  • Once thickened, remove from the heat and stir in the chipotle paste. Taste and season with salt and pepper.
Bake the Tortillas
4
  • Lay the tortillas onto a separate lined baking tray and spoon the beans onto one-half of each one. Top with the cheese.
  • Fold the other side over to make a semi-circle. Press down to keep together.
  • Rub a little oil over the top of each one, then bake on the middle shelf of your oven until golden, 8-12 mins.

TIP: Use two baking trays if necessary.

Toss the Salad
5
  • Just before serving, toss the salad leaves with a drizzle of oil and a squeeze of lime juice. 
  • Season with salt and pepper and toss to coat. 
Serve Up
6
  • When everything's ready, share the bean tortillas between plates. 
  • Serve the sweet potato and salad alongside.
  • Add a dollop of creme fraiche on the side for dipping.
  • Serve with any remaining lime wedges for squeezing over to finish.
Meal right image

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