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Spicy prawn tortillas with refried beans

Name: Spicy prawn tortillas with refried beans
Yield: 4 - 6
Ingredients: 600g prawns, cleaned and peeled; 30ml (2 tbsp) olive oil; juice of 1 lime; 5ml (1 tsp) ground cumin; 100g fresh coriander, finely chopped; 1 red chilli, seeded and finely chopped; salt and freshly ground black pepper, to taste; Refried beans; 15ml (1 tbsp) olive oil; 1 small red onion, finely chopped; 5ml (1 tsp) ground cumin; 2,5ml (½ tsp) ground coriander; 2 x 410g tins red kidney beans, drained and rinsed; salt and freshly ground black pepper, to taste; a squeeze of lime juice; 2 spring onions, chopped; 8 – 10 flour tortillas; guacamole, to serve; fresh coriander, to serve

October 26, 2012 (Last Updated: January 11, 2019)

Spicy prawn tortillas with refried beans recipe

Spicy prawn tortillas with refried beans are delicious and so easy. Refried beans may not be the prettiest thing on the plate but when they’re homemade, they add a wonderfully nutty and authentic Mexican flavour, especially to these tortillas.

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Spicy prawn tortillas with refried beans

Serves: 4 - 6

Cooking Time: 15 mins + 30 mins to chill

Ingredients

600g prawns, cleaned and peeled
30ml (2 tbsp) olive oil
juice of 1 lime
5ml (1 tsp) ground cumin
100g fresh coriander, finely chopped
1 red chilli, seeded and finely chopped
salt and freshly ground black pepper, to taste
Refried beans
15ml (1 tbsp) olive oil
1 small red onion, finely chopped
5ml (1 tsp) ground cumin
2,5ml (½ tsp) ground coriander
2 x 410g tins red kidney beans, drained and rinsed
salt and freshly ground black pepper, to taste
a squeeze of lime juice
2 spring onions, chopped
8 – 10 flour tortillas
guacamole, to serve
fresh coriander, to serve

Instructions

In a large bowl, combine the prawns, olive oil, lime juice, cumin, coriander, chilli and seasoning. Cover with plastic wrap and refrigerate for 30 minutes.

For the beans, heat the oil in a medium saucepan over medium heat. Add the onion and fry gently until softened, about 3 – 4 minutes.

Add the cumin, coriander and kidney beans and season well. Mash the beans with a fork, retaining a few lumps. Add a squeeze of lime juice and the spring onions and adjust the seasoning.

Remove the prawns from the fridge and heat a large non-stick frying pan over high heat. Fry the prawns until pink and cooked through, about 6 – 8 minutes.

Heat the tortillas on a dry griddle pan or, even better, over coals on the braai.