By Nyasha Sakutukwa | Published on August 23, 2017
1 400g tin of chickpeas, drained
3 cloves garlic
1 tbsp mild curry powder
1 tbsp tumeric
1 tbsp paprika
Small amount of water
1 400g tin kidney beans
1tsp chilli flakes
200g baby plum tomatoes, quartered
1 mild red chilli, sliced (seeds in or out depending on how you like your heat)
Fair amount of coriander, finely sliced
Couple glugs of olive oil
1 avocado, peeled and sliced
1 red onion, finely diced
Tortillas – however many you want to eat but between 4-6 is enough
Take a frying pan and plop a glug of oil in on a medium heat. Whack in your chickpeas, garlic and spices and make sure they’re fully coated. Feel free to season with salt and pepper.
After a minute or two, splash that small amount of water into the frying pan, so the chickpeas are half covered. Stir through until the water is evaporated and remove from heat. Stick these in a bowl for later.
Grab the kidney beans and empty them into a saucepan on medium to low heat. Season them with the chilli flakes and a bit of pepper and let them heat through. Don’t let them boil. Let this happen for around 7-9 minutes.
In a bowl mix together the tomatoes, half the coriander, the chilli and the olive oil. Get that sugar on there too. Brill.
Chuck your tortillas in the oven or the microwave for a couple minutes to warm them up.
Right, it’s time to build your tortilla. This is the best part.
Take all of your amazing ingredients, not forgetting your avocado and proceed to build your tortilla however you fancy. You’ve also got those red onions and coriander for garnish too. If you want extra carbs, simply cook up some brown rice and add to your tortilla!
– READ MORE: Alternative Mexican Chilli Con Carne Recipe –
Nyasha Sakutukwa is a food writer and presenter who hosts culture-shaping interviews and simple recipe videos on his Youtube channel, Munch Club TV. His passion for food is matched only by his love of Grime music and his unrequited love affair with Arsenal FC.