Healthy living

Mexibean tortilla melt

A quick and easy Tex-Mex lunch.

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 2


  • 440 g can no-added-salt red kidney beans, rinsed and drained
  • 1/2 red capsicum, seeded and finely chopped
  • 1 tomato, diced
  • 2 spring onions, trimmed, chopped (including green tops)
  • 1/2 cup chopped coriander
  • 1/2 cup grated reduced-fat cheddar cheese
  • 1/2 teaspoon ground cumin or coriander
  • 1/2 teaspoon smoked paprika
  • 4 wholegrain or reduced-fat tortillas or soft wraps (20 cm)


1. Mix all ingredients except tortillas in a large bowl. 

2. Spread 1 cup of bean mix on one side of each tortilla, then fold over the other side to enclose filling. 

3. Place in a heated sandwich press and toast for 2 minutes or until crisp and cheese melted. 

4. Cut each tortilla into 3 triangles and serve immediately.

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