Cook Well, Eat Well

Toasted Chilli Black Bean, Spinach and Cheese Tortilla

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Serves 1



1 tablespoon fresh ricotta 

1 whole-grain tortilla 

20g baby spinach leaves 

100g black beans or kidney beans, drained and rinse with water 

2 tablespoons capsicum, seeds removed, and flesh cut into small cubes 



  1. Put the beans in a bowl and coarsely mash with a fork, add capsicum, ricotta and mix well. 
  2. Preheat a sandwich press. 
  3. Spread the mixture on half of the tortilla, top with spinach leaves. 
  4. Fold in half, place in the sandwich press and toast until golden. 
  5. Serve on a plate with some extra spinach leaves. 


Tip: Sprinkle with your favourite hot chilli sauce