Spicy Kidney Bean & Bell Pepper Tortilla Recipe – Easy Mexican Snack

Last Updated on 4 months by Neha Deshmukh

Spicy Kidney Bean & Bell Pepper Tortilla Recipe – Easy Mexican Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that’s a little bit different. I stumbled upon this recipe a while back, and it’s become a total hit – especially when friends come over! It’s a vibrant mix of flavors and textures, and honestly, it’s way easier to make than it looks. Get ready for these Spicy Kidney Bean & Bell Pepper Tortillas!

Why You’ll Love This Recipe

This isn’t your average snack. It’s a delightful blend of crispy tortillas, flavorful kidney beans, and a fresh, zesty salsa. It’s perfect for a light lunch, an afternoon pick-me-up, or even as a fun appetizer. Plus, it’s packed with protein and fiber, so you can feel good about indulging! It takes just around 20 minutes to make, making it ideal for busy weeknights or spontaneous cravings.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 8 whole wheat tortillas
• 2 tbsp olive oil
• 1 tbsp cumin powder
• 2 tbsp chopped garlic
• 1 chopped red onion
• 2 tsp cayenne pepper
• 2 tbsp honey
• 4 tbsp apple cider vinegar
• 1 cup cooked kidney beans
• 1 red bell pepper, cubed
• 0.5 tbsp honey
• 0.5 tsp cayenne pepper
• 1 tbsp vinegar
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients for a sec! I love using whole wheat tortillas for a little extra fiber – they hold up really well too. Kidney beans are a fantastic source of plant-based protein, keeping you full and satisfied. Don’t be shy with the spices! The cumin and cayenne pepper give it that lovely warmth, while the honey balances everything out with a touch of sweetness. Speaking of balance, the apple cider vinegar adds a nice tang that really brightens up the flavors. It’s a little party in your mouth, honestly!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing salsa. In a bowl, mix together the cubed red bell pepper, ½ tbsp honey, ½ tsp cayenne pepper, 1 tbsp vinegar, a sprinkle of cumin powder, and a pinch of salt. Give it a good stir, then pop it in the fridge for about 15 minutes to let those flavors meld.
2. While the salsa chills, preheat your oven to 400°F (200°C). Brush both sides of the tortillas with olive oil. Bake them for about 5-7 minutes, or until they’re nice and crispy. Keep a close eye – you don’t want them to burn!
3. Now for the bean mixture. Lightly mash the cooked kidney beans with a fork – you want some texture, so don’t overdo it.
4. Heat a little olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until they’re softened and fragrant.
5. Add the cumin powder, cayenne pepper, salt, vinegar, and honey to the pan. Cook for another 2 minutes, stirring constantly, until everything is nicely combined.
6. Stir in the mashed beans and cook for 4-5 minutes, allowing the flavors to really come together.
7. Time to assemble! Spread the bean mixture evenly over the crispy tortillas.
8. Top with slices of cucumber, red onions, a generous spoonful of that delicious bell pepper salsa, and a drizzle of your favorite hot sauce.

Expert Tips

• Don’t overcrowd the baking sheet when crisping the tortillas. Work in batches if needed to ensure they get evenly crispy.
• Taste as you go! Adjust the spices to your liking.
• For a smoother bean mixture, you can use an immersion blender, but I prefer the rustic texture of lightly mashed beans.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your honey source to ensure it’s vegan-friendly.
• Gluten-Free Adaptation: Simply swap the whole wheat tortillas for gluten-free tortillas. There are some really good ones available these days!
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of cayenne pepper. Or, if you like things really spicy, add a little more! My friend, Priya, loves to add a pinch of chili flakes for an extra kick.
• Festival Adaptation: My family loves to serve these during Diwali as a quick and tasty snack. They’re always a hit!
• Cheese Lover’s Twist: A sprinkle of grated paneer or cheddar cheese before serving adds a creamy, cheesy element.

Serving Suggestions

These tortillas are fantastic on their own, but they also pair well with a side of guacamole or a dollop of sour cream (or vegan sour cream!). They’re also great with a refreshing glass of lassi.

Storage Instructions

Leftover bean mixture can be stored in an airtight container in the refrigerator for up to 3 days. The crispy tortillas are best enjoyed fresh, as they tend to lose their crispness over time.

FAQs

What kind of tortillas work best for this recipe?

Whole wheat tortillas are my go-to, but you can use any kind you like! Just make sure they’re sturdy enough to hold the bean mixture.

Can I make the bean mixture ahead of time?

Absolutely! You can make the bean mixture a day or two in advance and store it in the refrigerator. Just give it a quick stir before spreading it on the tortillas.

Is it possible to use other types of beans?

Definitely! Black beans or pinto beans would also work well in this recipe.

How can I adjust the sweetness of the salsa?

If you prefer a less sweet salsa, reduce the amount of honey. You can also add a squeeze of lime juice for extra tang.

What is a good substitute for apple cider vinegar?

White wine vinegar or lemon juice can be used as a substitute for apple cider vinegar.