Lunch

Smoky Black Bean Chilli with Corn Tortillas

Name: Smoky Black Bean Chilli with Corn Tortillas
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 400 g Black beans, tinned and drained; 200 g Red kidney beans, tinned and drained; 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

Black and kidney beans cooked down with peppers, tomato and chipotle, with corn tortillas for scooping. Beans and corn; nothing dairy. 28 g of protein for 572 kcal.

Calories: 572kcal
Protein: 28g
Fat: 8g
Carbs: 96g

Per serving, makes 2. 20 minutes of work, then simmers for 25 minutes. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some corn tortillas are blended with wheat flour. Check the packet.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Black beans, tinned and drained400 g
Drained weight.
Red kidney beans, tinned and drained200 g
Drained weight.
Onion120 g
Red pepper150 g
Chopped tomatoes, tinned400 g
Chipotle paste2 tsp (12 g)
Ground cuminA teaspoon
Garlic3 cloves, about 9 g
Rapeseed oil8 g
Corn tortilla4 small, about 120 g
Lime juiceA good squeeze
SaltTo taste

Method

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.
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.
Season with salt and a good squeeze of lime. It should taste sharp as well as smoky.
Warm the tortillas one at a time in a dry pan for thirty seconds a side and serve two per bowl.

Worth knowing

Makes two, and the second bowl is better the next day once the chipotle has had time to spread through it. Freezes well.
Two teaspoons of chipotle paste is medium. Three is hot, and the paste is cheap in calories, so the choice is about heat rather than numbers.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.