No-oil bean tortilla

No-oil bean tortilla

I never get tired of making tortillas: one of my favorites. While I was reading Born to Run I was impressed by the Raramuri tribe from Mexico who have a long tradition of running long marathons each day and basically eat beans, rice and corn tortillas most days. Even though it seemed a bit extreme for me at that time, I totally get it now

No-oil bean tortilla
Serves 2
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 80ml warm water
  2. 1 Onion
  3. 2 garlic cloves
  4. 150g cherry tomatoes
  5. 50g black olives without stone
  6. 80g frozen spinach
  7. 240g organic canned kidney beans
  8. 1 tsp salt
  9. 1 tsp paprika or chili powder
  10. 1/2 tsp black grounded pepper
  11. 1 tsp of vegetable stock
  12. 3 whole wheat tortillas
Instructions
  1. Chop the onion and add 30ml of warm water to a pan and the spices; cook the onion in the pan until golden (about 3 minutes on medium heat)
  2. Cut the cherry tomatoes in 4 and add them to the pan
  3. Cut the olives in half and add them to the pan also
  4. After about 4 minutes drain the kidney beans and add them to the pan
  5. Add the vegetable stock and leave to cook for 10minutes
  6. Warm up the tortillas on a separate non-stick pan for two minutes on each side
  7. Add the mix to the tortillas and wrap them
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