This is a tasty Mexican flavoured bean and tortilla dish, which is mostly grilled and
uses very little oil. Grilling and skinning peppers takes a while but the enhanced
flavour is worth the effort. They are easier to peel if wrapped in a plastic bag for
a few minutes still hot from the grill.
I use both metric and imperial measurements
in my cooking but for the younger cook I have
converted the Imperial measurements to metric:
1/4″ = 6.5 mm 15oz = 425 gm
1/2″ = 13 mm 1/2 cup = 125 ml
Ingredients (serves 4)
4 tortillas (available ready made in most
1 green pepper cut into 1/4“ slices
1 medium red onion cut into 1/4″ slices
1 large red tomato cut into 1/2″ slices
1 tbsp oil
1 can (15oz) black beans, rinsed and drained
1 tsp ground cumin
1 tsp dried oregano
1 tbsp lime or lemon juice
salt and ground pepper
1/2 cup of salsa drained
1/2 cup of (packed) coriander leaves
• Heat a medium skillet or ridged grill pan over a high
heat until hot. Add tortillas and heat until hot. Wrap them
in foil to keep warm and set aside.
• Add the peppers and cook until they are blistered in
many places(about 8 mins turning them 3 or 4 times).
• Transfer them to a serving plate. Add the onion to the pan
in one layer. When lightly blackened in places (about 1
min) turn and grill them until they are limp (about 1 min
more); Add them to the plate with the peppers.
• Coat the pan with cooking spray. Add the tomato and
grill on each side for 1 min. Transfer this to the plate of
vegetables. Wipe the pan and return it to heat. Add the
oil. Add the beans, cumin, oregano and cook the mixture,
mashing it until beans are as creamy as you wish
• Mix in the lime juice. Season to taste with salt and pepper.
• Divide the beans amongst the tortillas, to each tortilla
add 6 pepper slices, 1/4 cup of onions, 1 tsp salsa, a
tomato slice and 2 tsp chopped coriander. Fold the
tortillas over the filing and serve.