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Muffin Tin Chilli Pots
found in Mains - Vegetarian

Serves:    4    (original recipe serves 2)
icon Vegetarian    icon Vegan    icon Nut Free    icon Dairy Free

FIBRE
 
16g
53% RDA
CALORIES
 
625
31% RDA
CARBS.
 
78g
30% RDA
PROTEIN
 
23g
46% RDA
FAT
High
21g
30% RDA
SAT. FAT
High
6g
25% RDA
SALT
High
3.2g
80% RDA
SUGAR
High
17g
19% RDA

Prep: 15 minutes
Cook: 5 minutes

Difficulty:     
Moderate

This speedy tortilla supper counts as 3 of your 5 a day and needs just four ingredients. It doesn't get much easier than this veggie storecupboard meal.

Ingredients  scales
Directions

1
Heat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Simmer the beans and tomatoes in a pan for 15 mins, then season.
2
Meanwhile, grease four holes of a muffin tin with oil. Line each with a tortilla, making a cup, and fill with a ball of foil. Bake for 5 mins until lightly crisped. Remove the foil, divide the bean mix between the tortilla cups and serve with the green salad.



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