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Beef and Bean Tortilla Pies

Beaf and Bean Tortilla Pies


300g lean beef mince

1 red capsicum, diced

2 tsp no-added-salt Mexican chilli powder

400g can no-added-salt red kidney beans, rinsed and drained

400g can no-added-salt chopped tomatoes

2 tbs no-added-salt tomato paste

Canola or olive oil spray

240g packet (6) wholegrain tortillas

1/2 cup grated reduced fat tasty cheese

1 firm, ripe avocado, cut into small dices

Squeeze lemon juice

1/2 punnet grape or cherry tomatoes, halved 




  1. Heat a large non-stick frying pan over a medium-high heat, add mince, capsicum and chilli powder and cook until mince is browned all over, breaking up any large pieces with a wooden spoon.
  2. Add beans, tomatoes and tomato paste and bring to the boil. Simmer uncovered over a medium-high heat for 5-8 minutes, stirring often until mixture is well thickened. Remove from heat and set aside.
  3. Preheat oven to 180°C (160°C fan-forced).
  4. Grease a 6 x 3/4 cup capacity Texan muffin pan with cooking spray. Gently press a tortilla into each hole to make a case, being careful not to tear them. Spray edges of cases lightly with cooking spray.
  5. Spoon beef and bean mixture into tortilla cases and sprinkle  with grated cheese. Bake in preheated oven for 20-25 minutes or until edges are crisp and filling is heated through.
  6. Toss diced avocado with lemon juice then mix with the tomatoes.
  7. Carefully lift tortilla pies from muffin pan. Serve topped with avocado and tomato mix.

Tip: Texan muffin pans are available from kitchen shops and most large supermarkets.

Nutrients Per Serve

Energy 2225kJ
Total Fat 27g
Saturated Fat 10.2g
Monounsaturated Fat 10.7g
Polyunsaturated Fat 2.3g
Protein 31g
Carbohydrate 35g
Fibre 4.43g
Sodium 594mg
Serves Makes 6
Preparation Time 20 minutes
Cooking Time 20 minutes

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