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
Ingredients
- 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
Instructions
- Finely chop the vegetables and fry them with the spices in a little olive oil until soft and lightly brown.
- Then add the drained and rinsed beans and the garlic and tomato puree (paste). Adjust the seasoning.
- Serve with tortillas, savoury pancakes or baked potatoes.
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2 Comments
Candace @ Candida Free Candee
October 26, 2013Yum! Going to make this with some soaked beans!
Sandra
October 26, 2013Glad you like the recipe
How long do you soak your beans?
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