Name: Fried tortilla with tomato and beans
Prep time: 15 min
Total time: 18 min
Yield: 2 servings
Ingredients: 120 g Tortilla wraps (long-life); 250 g Passata (sieved tomatoes); 1 pack Black beans (tinned); 3 g Chilli flakes; 4 g Smoked paprika; 3 g Garlic (dried, granules); 10 g Onion (dried, flakes); 40 ml Vegetable oil (sunflower or rapeseed); 10 ml Lemon juice (bottled)

Fried tortilla with tomato and beans

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 3 months, set by Tortilla wraps (long-life).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves

Burners

Pans

Water

0.05 L

Active

15 min

Total

18 min

Ingredients

Tortilla wraps (long-life) 120 g
Passata (sieved tomatoes) 250 g
Black beans (tinned) 1 pack
Chilli flakes 3 g
Smoked paprika 4 g
Garlic (dried, granules) 3 g
Onion (dried, flakes) 10 g
Vegetable oil (sunflower or rapeseed) 40 ml
Lemon juice (bottled) 10 ml

Breakfast in central Mexico and a very good use of tortillas that have gone leathery in a locker.

Tear the tortillas into rough triangles.
Oil hot, fry them in two batches until they are properly crisp and starting to colour. Out onto a plate. They must be crisp before the sauce, or the whole thing is soup.
Same pan: dried onion and garlic a minute, chilli and paprika twenty seconds.
Passata in, five minutes until thick. Drained beans in to warm through.
Tortillas in at the very end, turned through twice, and served immediately. They should still have some resistance in the middle.

Standing around is what ruins this. The window between crisp and sodden is about ninety seconds, and that is not a flaw, it is the reason it is eaten straight from the pan.

Serves 2.

What this was adapted from

Chilaquiles: the Mexican dish of fried tortilla pieces simmered briefly in chilli and tomato sauce

corn tortillas fried in oil → long-life wheat tortillas, torn and pan-fried

Corn is traditional and wheat is what keeps. Wheat softens faster in the sauce, so it goes in at the last moment and is eaten immediately, which is the correct way to eat chilaquiles anyway.
dried chillies rehydrated and blended → passata with chilli flakes and smoked paprika

No blender and no dried chillies. The sauce loses the fruity depth of a real chilli base; the paprika stands in for the smoke and the flakes for the heat.