Recipes
Quick And Delicious
Spicy Mexican Beans & Tortillas
July 31, 2018
Spicy Mexican Bean Hot Pot with Tortillas
Preparation: 10 minutes

Cooking:  20 – 25 minutes

Serves:  4

Makes approximately 8 medium sized tortillas

 

Mexican Bean Hot Pot Ingredients:

  • 2 tbs ghee, butter or avocado oil
  • 1 large onion, chopped
  • 1 medium sized carrot chopped
  • 1 celery stalk chopped
  • 6 garlic cloves, chopped roughly
  • 2 tsp ground coriander
  • 1 tsp coriander seeds (optional)
  • 1 tsp ground cumin
  • 1/2 tsp cumin seeds (optional)
  • 350g tomato passata
  • 1 Tbsp tomato paste
  • 2 medium sized tomatoes roughly chopped
  • 1/2 cup vegetable, chicken or lamb stock
  • 1 Tbsp dulse flakes (optional)
  • 1 large red capsicum, cut into 1cm pieces
  • 1 small – medium sized sweet potato cut into 1cm pieces
  • 1 x 400g can red kidney beans, rinsed and drained or your own pre-cooked beans
  • 3 Tbsp fresh chopped coriander leaves, plus extra sprigs to serve
  • Chopped avocado, to serve
  • Grated parmesan cheese to serve (optional)
  • Fresh chilli or chilli oil on the side (optional)

Directions:

  1. Heat the butter, ghee or oil in a saucepan over medium heat.
  2. Add the onion, carrot, celery and garlic and saute gently until just tender.
  3. Add the spices i.e. the cumin and coriander and gently heat to release fragrances for approx. 1 minute.
  4. Add the passata, tomato paste, tomatoes, stock and dulse flakes (if using). Gently bring to the boil, then reduce to a simmer for approximately 20 minutes.  While this is simmering it’s time to make the paleo tortillas
  5. Add the sweet potato and capsicum and cover.
  6. Let simmer on low for approximately 20 minutes or until the vegetables are tender.   If using the tortillas start making these while this is cooking (directions below).
  7. When vegetables are tender add the cooked red kidney beans to heat through.
  8. Serve each tortilla topped with avocado, coriander sprigs, chilli and / or parmesan if using.

Tortilla ingredients:

  • 3 eggs
  • 11/2 cup coconut milk
  • 1 Tbsp ghee or butter
  • 1 1/2 cup arrowroot starch
  • 4.5 Tbsp coconut flour
  • a good pinch of himalayan or celtic sea salt

Directions:

  1. Preheat the oven to 110 degrees celsius.
  2. Add all the ingredients into a bowl or blender and stir until a smooth consistency is reached.  Leave to stand for approximately 5 minutes.
  3. Add the butter or ghee into a medium sized pan on a low – medium heat.
  4. Gently drizzle the batter into the pan to the size you like.
  5. Leave to cook for 2–3 minutes until mix has firmed and flip, cooking the other side.  Place cooked tortillas into the oven to keep warm.
  6. Repeat until the batter is all used and tortillas are ready to serve.

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