Quick bean chilli bowl with tortillas and cherry tomatoes recipe
Whip up a quick and easy vegetarian lunch for your kids! Make a chilli out of tinned taco beans, smoked paprika and peppers. Try dipping in some tortilla chips for a brilliant, kid-approved lunch.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook
- 429 calories / serving
Ingredients
- 2 H. W. Nevill’s plain tortilla wraps, cut into wedges
- 1 tsp vegetable oil
- 1 red onion, thinly sliced
- ¼ red pepper, thinly sliced
- 2 garlic cloves, finely crushed
- 296g tin Taco mixed beans in spiced tomato sauce
- 1 tsp smoked paprika, plus a sprinkle to garnish
- 30g Creamfields mature white cheddar, grated
- 10g coriander, finely chopped
- 6 Nightingale Farms cherry tomatoes, halved
- 2 tbsp tomato salsa
Each serving contains
- Energy
- 1805kJ 429.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 60.3gProtein 18.1gFibre 12.1g
Method
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Spread the tortilla wedges out in a single layer on a large baking tray. Bake in the oven for 15-20 mins until lightly golden and crisp.
- Meanwhile, heat the oil in a saucepan over a medium-high heat. Add the onion and pepper and fry for 5 mins. Add the garlic, stir to combine, then mix in the beans and smoked paprika. Bring to the boil and simmer for 5 mins.
- Divide the chilli between 2 bowls and top with the cheese, coriander, tomatoes and salsa. Sprinkle over a little smoked paprika. Serve the tortilla chips on the side for scooping.
- See more Easy recipes for kids
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
