Solo: Chilli Bean Wraps

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Solo: Chilli Bean Wraps

Soft tortillas filled with a flavourful chilli bean and tomato combo, topped with a tangy salsa mix of tomato, chilli, red onion and lemon as well as a dollop of sour cream and a sprinkling of coarsely grated mature cheddar cheese. Wrap it all up for an explosion of vegetarian deliciousness.

Ingredients to serve 1

  • ½ x red onion – peel and chop finely
  • ½ tin x kidney beans
  • ½ tin x chopped tomatoes
  • ½ tbsp x tomato paste
  • ½ clove x garlic – crush, peel and chop finely
  • ⅛ tsp x chilli powder
  • ½ x fresh chilli – de-seed and chop finely
  • ¼ x fresh tomato – chop finely
  • ¼ x lemon – halve and juice
  • 3g x fresh coriander – chop finely
  • 30ml x sour cream
  • 15g x mature cheddar – grate coarsely
  • 2 x tortilla wraps
  • ¼ tbsp x olive oil (for the salsa)
  • olive oil, salt & pepper (from your pantry)


Step 1

Put a few glugs of olive oil in a pan on medium to high heat. Add half of the onion and fry for 4 or 5 minutes until translucent. Add the garlic and chilli powder and stir for a minute. Add the tomato purée, can of tomatoes and kidney beans. Simmer gently for about 10 minutes. Season to taste.

Step 2

Mix the fresh tomato, half of the onion, olive oil, coriander, chilli, lemon juice and a little salt in a bowl to make up the salsa.

Step 3

Just before serving, heat the tortillas for about 20 seconds on each side in a hot, dry frying pan.

Step 4

To serve, place a flat tortilla on each plate, spoon a portion of beans, salsa, grated cheese and a dollop of sour cream into the middle and roll up.