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Mexican Spiced Black Bean Loaded Tortillas with Chorizo

Mexican Spiced Black Bean Loaded Tortillas with Chorizo

with Greek style cheese and Amarillo chilli paste
3.0(8)
973 kcal
39.9g
20 minutes
:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Soya
  • Mustard
  • May contain traces of allergens

100 grams

Greek Style Cheese

()

1 pack(s)

Black Beans

8 unit(s)

Tortilla

( )

200 grams

Tomato

40 grams

Salad Leaves

100 grams

Smashed Avocado

20 grams

Amarillo Chilli Paste

1 sachet(s)

Crispy Onions

()

90 grams

Chorizo

()

2 sachet(s)

Mexican Style Spice Mix

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4071 kJ
Energy (kcal)973 kcal
Fat46.9 g
of which saturates21.6 g
Carbohydrate80.8 g
of which sugars9.4 g
Dietary Fiber22.8 g
Protein39.9 g
Salt6.7 g
Potassium201.4 mg
Calcium8.6 mg
Iron0.7 mg
Sieve

Get Prepped
1
  • Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the black beans in a sieve.
  • Halve and thinly slice the tomato.

TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead.

Fry the Filling
2
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Fry the chorizo and beans with the Mexican spice mix until fragrant, 3-5 mins. Crumble in the Greek-style cheese and mash the beans and cheese together with a fork.
  • Season to taste with salt and pepper.
Finishing Touches
3
  • Pop the tortillas into the oven to warm, 1-2 mins.
  • Toss the salad leaves and tomato with the Amarillo chilli paste, just before serving. Season to taste with salt and pepper.
Top Your Tortillas
4
  • Divide the smashed avocado between the tortillas.
  • Top with the chorizo, beans and tossed salad.
  • Finish with a scattering of crispy onions and serve any remaining salad on the side.