Vege chilli tortillas

Craving something delicious, healthy, and filling? You’re in the right place! Dive into this mouth-watering recipe of Vege chilli tortillas that promises a burst of flavors with every bite. Perfect for those who are watching their health but don’t want to compromise on taste. Let’s embark on this culinary journey together!

Ingredients

  • 2 large tortilla wraps
  • 1 cup black beans, drained and rinsed (240 ml)
  • 1 cup red kidney beans, drained and rinsed (240 ml)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sweet corn (240 ml)
  • 1 can of diced tomatoes (14 oz or 400g)
  • 2 tsp cumin powder (10 ml)
  • 1 tsp paprika (5 ml)
  • 1/2 tsp cayenne pepper (2.5 ml)
  • Salt and pepper to taste
  • 2 tbsp olive oil (30 ml)
  • Fresh coriander leaves for garnish
  • 1 avocado, sliced
  • 1 cup of shredded lettuce (240 ml)
  • 1/2 cup grated cheddar cheese (optional) (120 ml)

Preparation and Cooking Time: 30 minutes

Serves: 2

Nutritional Facts (per serving)

  • Calories: 540 kcal
  • Protein: 18g
  • Carbohydrates: 75g
  • Dietary Fiber: 15g
  • Sugars: 8g
  • Fat: 20g
  • Sodium: 580mg

Instructions

  1. Begin by heating the olive oil in a large skillet over medium heat.
  2. Add the onions and garlic. Sauté them until they’re translucent.
  3. Introduce the bell peppers next. Sauté for another 5 minutes.
  4. Toss in black beans, red kidney beans, and sweet corn. Give it a good mix.
  5. Now, it’s time for the tomatoes. Pour them in along with their juice.
  6. Season with cumin, paprika, cayenne pepper, salt, and pepper.
  7. Allow the mixture to simmer for about 10-12 minutes until the veggies are cooked and flavors meld together.
  8. While that’s cooking, warm up the tortilla wraps in a separate pan or microwave for 10-15 seconds.
  9. Once done, lay out the tortilla on a flat surface.
  10. Spread a good amount of the Vege chilli mixture down the center.
  11. If desired, sprinkle some cheddar cheese.
  12. Top with avocado slices and shredded lettuce.
  13. Roll the tortilla up, folding in the sides as you go.
  14. Repeat with the second tortilla.
  15. Cut in half and serve hot with a sprinkle of fresh coriander.

Tips

  1. For an extra zing, add a dash of lemon juice or a dollop of yogurt.
  2. You can easily adjust the heat by adding more or less cayenne pepper.
  3. If storing for later, keep the Vege chilli mixture separate and assemble when ready to eat to keep tortillas from getting soggy.
  4. Opt for whole grain tortillas for an added health boost.

Serving Suggestions

  • Serve the Vege chilli tortillas with a side of salsa or guacamole.
  • A fresh salad or coleslaw pairs well for a complete meal.
  • For a sweet end, serve with a light fruit salad or yogurt parfait.

Trust us, these Vege chilli tortillas are AH7-approved, sure to fill you up, and keep you energized for all your health and fitness endeavors. So, why wait? Get cooking, and relish every bite! Remember, healthy doesn’t mean bland. It’s all about the right choices and flavors.

VEGE CHILLI TORTILLAS

Craving something delicious, healthy, and filling? You’re in the right place! Dive into this mouth-watering recipe of Vege chilli tortillas that promises a burst of flavors with every bite. Perfect for those who are watching their health but don’t want to compromise on taste. Let’s embark on this culinary journey together!
5 from 2 votes
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Total Time: 30 minutes

Nutritions

Nutrition Facts
VEGE CHILLI TORTILLAS
Amount per Serving
Calories
540
% Daily Value*
Fat
 
20
g
31
%
Sodium
 
580
mg
25
%
Carbohydrates
 
75
g
25
%
Fiber
 
15
g
63
%
Sugar
 
8
g
9
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 large tortilla wraps
  • 1 cup black beans drained and rinsed (240 ml)
  • 1 cup red kidney beans drained and rinsed (240 ml)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup sweet corn 240 ml
  • 1 can of diced tomatoes 14 oz or 400g
  • 2 tsp cumin powder 10 ml
  • 1 tsp paprika 5 ml
  • ½ tsp cayenne pepper 2.5 ml
  • Salt and pepper to taste
  • 2 tbsp olive oil 30 ml
  • Fresh coriander leaves for garnish
  • 1 avocado sliced
  • 1 cup of shredded lettuce 240 ml
  • ½ cup grated cheddar cheese optional (120 ml)

Instructions

  • Begin by heating the olive oil in a large skillet over medium heat.
  • Add the onions and garlic. Sauté them until they’re translucent.
  • Introduce the bell peppers next. Sauté for another 5 minutes.
  • Toss in black beans, red kidney beans, and sweet corn. Give it a good mix.
  • Now, it’s time for the tomatoes. Pour them in along with their juice.
  • Season with cumin, paprika, cayenne pepper, salt, and pepper.
  • Allow the mixture to simmer for about 10-12 minutes until the veggies are cooked and flavors meld together.
  • While that’s cooking, warm up the tortilla wraps in a separate pan or microwave for 10-15 seconds.
  • Once done, lay out the tortilla on a flat surface.
  • Spread a good amount of the Vege chilli mixture down the center.
  • If desired, sprinkle some cheddar cheese.
  • Top with avocado slices and shredded lettuce.
  • Roll the tortilla up, folding in the sides as you go.
  • Repeat with the second tortilla.
  • Cut in half and serve hot with a sprinkle of fresh coriander.

Notes

TIPS
  1. For an extra zing, add a dash of lemon juice or a dollop of yogurt.
  2. You can easily adjust the heat by adding more or less cayenne pepper.
  3. If storing for later, keep the Vege chilli mixture separate and assemble when ready to eat to keep tortillas from getting soggy.
  4. Opt for whole grain tortillas for an added health boost.
SERVING SUGGESTIONS
  • Serve the Vege chilli tortillas with a side of salsa or guacamole.
  • A fresh salad or coleslaw pairs well for a complete meal.
  • For a sweet end, serve with a light fruit salad or yogurt parfait.

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