Mexican Vegetable Tortillas



200 grams red kidney beans
20 grams coriander
6 El Cielo corn tortilla
2 Roma tomatoes
1 corn cobs
1 zucchini
1 cloves garlic
1 red chilli
1 tbsp Mexican spices
1 red capsicums
1 onions
1 lemons
extra virgin olive oil*
salt & pepper*

*pantry item


– peel and finely chop onions
– peel and crush garlic
– finely chop red chilli
– rinse and chop red capsium
– rinse and chop zucchini
– rinse and chop tomatoes
– drain and rinse kidney beans
– rinse coriander, finely chop stems
– rinse and cut lemon into wedges


1. Remove husks and silk from corn cobs. Using a sharp knife, cut away corn kernels.
2. Heat oil in a deep frying pan. Add onion, garlic, capsicum and zucchini and as much or as little chilli as you like. Cook, stirring, until soft.
3. Add Mexican spices. Cook, stirring, for 1 minute. Add tomatoes and beans. Season with salt and pepper. Cook, covered, over a medium heat, stirring occasionally, for about 8 minutes, or until slightly thickened.
4. Add corn. Cook for a further 2 minutes. Stir in coriander stems.
5. Meanwhile, heat tortillas for 30 seconds on each side on a dry frying pan or sandwich press. Wrap in a clean tea towel to keep warm.
6. Serve Mexican vegetables with warm tortillas, coriander leaves and lemon wedges.

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