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.
Spicy prawn tortillas with refried beans
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.
Notes
To drink: Try a tropical, full-bodied Chardonnay. The oak will stand up to the robust flavours.
