Cheesy Bean Chilli with Crispy Tortillas and Chipotle
Ready in 20 minutes
• Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 16, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 16, 2017.
Mexican fun with a healthier twist!
Ingredients
CHEESY BEAN CHILLI
- 1 brown onion, finely diced
- 2 carrots, grated
- 2 tablespoons Mexican spice mix
- 1 teaspoon salt
- 1 can chopped tomatoes
- 1 can mild chilli beans
- 1 pack frozen corn
- 1 cup vegetable stock
- 1 pack grated Swiss cheese
- 2 tomatoes
CRISPY TORTILLAS
- 1 pack tortilla wraps
- 1 teaspoon Mexican spice mix
TO SERVE
- 1 pottle sour cream
- 1 sachet chipotle sauce (optional, adults)
- 1 pottle spicy pepitas
Steps
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oven grill to high. Line an oven tray with baking paper.
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Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion, carrots, first measure of Mexican spice mix and salt for about 4 minutes, until tender.
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Add canned tomatoes, chilli beans, corn and stock to pan and reduce heat to low-medium to cook for about 5 minutes, or until chilli has thickened and reduced. Season with salt and pepper.
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While chilli cooks, cut tortilla wraps into 4 triangles and place on prepared tray in a single layer (don’t worry if the edges overlap). Drizzle with olive oil and sprinkle over second measure of Mexican spice mix. Cook under the grill for about 3 minutes each side, until golden and crispy.
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Sprinkle cheese evenly over chilli. When tortillas have finished cooking, grill chilli in oven for about 3 minutes, until cheese is melted and golden.
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While chilli grills, dice tomatoes 1cm and sprinkle over chilli when ready to serve.
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divide cheesy bean chilli between bowls, top with a dollop of sour cream, a drizzle of chipotle sauce (if using) and a sprinkle of spicy pepitas. Serve crispy tortillas on the side for scooping up the cheesy bean chilli.
Nutritional Information
Energy |
2366 kj 565 kcal |
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Protein | 25.9g |
Carbohydrate | 58.8g |
Fat | 21.8g |