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Mexican Beanfeast & Crispy Tortillas


  • 4 tortillas cut into quarters,
  • 40g mature cheddar – grated,
  • 1-2 tablespoons natural yoghurt,
  • 2 x spring onions – finely sliced ,
  • 1 can kidney beans – drained,
  • 1 can cannellini beans – drained,
  • 1 red pepper – thinly slice,
  • 2 teaspoons chipotle paste (about 20g),
  • 2 tablespoons tomato puree,
  • 1 teaspoon smoked paprika
  • 2-3 Barbismoked™ SmokedGarlic™ – Hot Chilli and Lime – finely chopped,
  • 1 veggie stock cube,
  • half teaspoon of sugar,
  • lime


  • Put the tortilla quarters in the oven on a low setting – bake until they are golden,
  • Sliced pepper and fry gently in a drizzle of olive oil and a pinch of salt until soft; add the garlic and paprika and cook for a further minute; add the drained beans to the pan and stir.
  • Dissolve the stock cube in 250ml of boiling water and add the chipotle paste, tomato puree, salt & pepper and a half teaspoon of sugar. Give it a good stir and then add to the bean mixture. Cook for about 5-8 minutes until slightly reduced; adjust seasoning to taste.
  • Serve Beanfeast in bowls, dressed with natural yoghurt, grated cheese and spring onions, and a side serving of crispy tortillas.
  • Add a splash of fresh lime juice and enjoy!


Courtesy of Eve Cherrington