Chili Bean Tortilla Wraps

This is a modified version of one of our new-found favorites from Vegetarian Cooking: A Common Sense Guide.  I love this recipe book – It’s packed with great vegetarian dishes that don’t waste their time imitating sausage patties or bacon.dsc_0997 dsc_0987The perfect one-pot meal for week nights (and heats up even better the next day for lunch)!

Ingredients: makes about 10 wraps

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 green pepper, chopped
  • 2 red chiles, seeded and chopped
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/4 tsp sugar
  • 1 14oz can chopped tomatoes
  • 1 15oz can kidney beans, rinsed and drained
  • 1 tbsp tomato paste
  • 10 medium-sized flour tortillas
  • 2 cups grated cheddar or jack cheese


  1. Preheat oven to 350*C.
  2. Heat olive oil in large sauce pan over medium heat and saute onion, garlic and green pepper for until ingredients begin to soften.
  3. Add chiles, cayenne, paprika, cumin, sugar, tomatoes, beans and tomato paste.
  4. Bring mixture to boil, reduce heat and simmer for about 15 minutes or until liquid has reduced, season with salt and pepper to taste.
  5. Fill each tortilla with a bit of the bean filling and a sprinkling of cheese, roll and place on a cookie sheet lined with tin foil.  Repeat with each tortilla.
  6. Pop wraps in the oven for about 10-15 minutes or until cheese melts.
  7. Remove and enjoy!

These taste great dipped in some sour cream or sprinkled with a bit of lime :)dsc_0996


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