Blink Black Bean Tortillas

How do we get more protein in our diets?  Beans and pulses!  Only thing is, I love lentils, and they’re about the only pulse I know what to do with… So, I resolved to cook with a new bean/ pulse at least every week.  This week, it’s black beans!  We used to buy black beans in cans back home in Canada – impossible to find in Geneva!  So I bought a pack of dried black beans, soaked them, cooked them forever- and I’m now ready to make some black bean magic happen.

First up – the easiest dish ever!  Tortillas!  I always try to have some corn tortillas on hand for quick dinners – can always mash up some beans/ pulses to make a spread, or throw some roasted veggies in there and you’re done.  Here’s the recipe I made up on the spot, worked out pretty well for me (and more importantly, for Ayla and Nick!) Blink and they’re ready…


  • around 200g. black beans, cooked (soaked for at least 12 hours and cooked, around 1.5 hours)
  • 1 yellow bell pepper, sliced thinly
  • 1 yellow onion, medium size, sliced thinly
  • 1 large, super ripe tomato, peeled & diced
  • a bit (2 tbsps) tomato puree, from a jar
  • 1 ripe avocado, diced
  • 1/2 bunch of cilantro/ coriander, chopped.
  • 1/2 lime
  • Corn tortillas
  • Spices – chili powder (around 1 tbsp), cumin (1/2 tsp), garlic powder (a pinch)


  • Saute sliced onion in a bit of oil and some water for around 5 minutes, until soft.  Add spices.  Add bell pepper and a bit more water if needed, saute for another 5 minutes.  Add diced tomatoes.  Saute another 5 minutes, then simmer while you chop/ assemble the rest.
  • Blend cooked beans with a bit of lime juice and some chilipowder.
  • Assemble – warm your tortilla a bit.  Spread the black bean mix on the bottom.  Add the onion/ pepper/ tomato saute.  Add some avocado, and top it off with some chopped coriander.  Squeeze some lime on top.
  • Roll it up – you’re done!  Enjoy 🙂
Blink & they're ready - black bean tortillas in the sun.

Blink & they’re ready – black bean tortillas in the sun.