Tex Mex Tortilla Filling

tex mex filling

This is a colourful, healthy filling for savoury pancakes, wraps and tortillas.


It’s in fact so versatile, you can even eat it with brown rice, quinoa, tacos or baked potatoes. And it freezes well – bonus for busy people like you and me.

Tex Mex Tortilla Filling
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • red pointy or bell pepper
  • large red onion
  • big leek
  • can of kidney beans (2 if you want to make more for freezing)
  • handful or ripe tomatoes
  • 2 tbsp tomato puree/ paste
  • tumeric, freshly ground black pepper, sea salt, cayenne pepper to taste (I used about half a tsp each, except a pinch of cayenne and 1 tsp of salt)
  • 1 garlic clove
  1. Finely chop the vegetables and fry them with the spices in a little olive oil until soft and lightly brown.
  2. Then add the drained and rinsed beans and the garlic and tomato puree (paste). Adjust the seasoning.
  3. Serve with tortillas, savoury pancakes or baked potatoes.


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    • Candace @ Candida Free Candee

      Reply Reply October 26, 2013

      Yum! Going to make this with some soaked beans!

      • Sandra

        Reply Reply October 26, 2013

        Glad you like the recipe :) How long do you soak your beans?

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