Smoky Black Bean Chilli with Corn Tortillas

Make smoky black bean chilli with corn tortillas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Black beans, tinned and drained (Drained weight.)
200 g Red kidney beans, tinned and drained (Drained weight.)
120 g Onion
150 g Red pepper
400 g Chopped tomatoes, tinned
2 tsp (12 g) Chipotle paste
A teaspoon Ground cumin
3 cloves, about 9 g Garlic
8 g Rapeseed oil
4 small, about 120 g Corn tortilla
A good squeeze Lime juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Fry the onion and pepper in the oil over a medium heat for ten minutes until soft, then add the garlic, cumin and chipotle paste and cook for a minute until it smells toasted.
2. Add the tomatoes and both tins of beans, drained and rinsed, with half a tin of water. Bring to a simmer and cook uncovered for twenty-five minutes, stirring occasionally, until a spoon dragged through it leaves a trail.
3. Season with salt and a good squeeze of lime. It should taste sharp as well as smoky.
4. Warm the tortillas one at a time in a dry pan for thirty seconds a side and serve two per bowl.

Check ingredient packaging for allergen information.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoky-black-bean-chilli-corn-tortillas

AI-generated images illustrating the recipe.

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