Mixed Mexican Fiesta with Homemade Tortillas

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This recipe was kindly submitted by Sophie Finch of O’Connor, a volunteer and lover of our $5 vegetarian lunches.

This Mexican-flavoured dinner is a delicious and hearty way to feed a large household on a budget! You can make it from pantry staples and whatever vegetables you’ve got to hand. With plenty of spice and flavour, it’s perfect as a winter warmer or a summer filler. With the end of the year looming, summer arriving and exams over for many – we all have a lot of reasons to get a group together and have a FIESTA!

A few ingredients from this tasty dish Photo credit: E.Bicknell, editor

Ingredients (Serves 4)

Note: All ingredients can generally be sourced from the co-op however seasonal availability will vary

For the tomato sauce:

1 large brown onion, finely chopped

2 cloves garlic, crushed

1 capsicum, chopped

200g mushrooms, finely chopped

1 zucchini, chopped

2 tins crushed tomatoes

1 400g can lentils or kidney beans, drained and rinsed (or 400g dried lentils or beans, soaked and rinsed)

1 tsp vegetarian beef stock

1 tsp ground cumin seeds

1/2 small chilli, sliced very finely

1 tsp ground coriander or handful fresh coriander, finely chopped

Oil for frying

Sauce Additions

Approx 1/2 cup rice per person

1/2 tsp vegetarian beef stock

As many eggs as you like (or silken tofu can be substituted for a vegan option)

For the tortillas:

2 cups plain flour

1/2 tsp salt

1 cup water

3 Tbs oil

To serve (optional):

Sour cream, natural yoghurt or coconut yoghurt

Fresh coriander


  1. Chop all your veg, and start by frying your onion and garlic gently until golden and transparent.
  2. Add your capsicum and mushrooms first, turning up to medium heat, sautéing until the mushrooms begins to soften.
  3. Add your zucchini and fry for a further five minutes.
  4. Stir in your tomatoes, and continue to cook on a medium heat, uncovered, stirring occasionally to avoid any burning. You want to cook quite a bit of the liquid off, so be patient.
  5. In the mean time, combine your flour and salt in a large bowl, and then add your oil and enough water to make a smooth dough. Knead on a smooth, floured surface for a minute, shape in to a ball, and let rest for ten minutes. Then slice the dough into eight, and roll out eight tortillas as thinly as possible.
  6. Cook your rice according to packet instructions. (Sophie likes to add a little stock powder to the cooking pot, but believes that’s entirely optional)
  7. Once you have your rice beginning to cook, add the beef stock into 2/3s of a cup of water, and use it to rehydrate the tomato mix, stirring well.
  8. Stir in your lentils/beans, cumin, chilli and coriander, turn down the heat to low/med, and cook uncovered – stirring occasionally.
  9. Heat a large non-stick frying pan without any oil over a medium heat, and fry your tortillas one by one. Each needs about 3 minutes on each side, but it’s easiest to tell when they’re done just by colour. (Sophie’s Tip: ‘I like to keep my cooked tortillas warm by wrapping them in foil and placing them in a warm oven’)
  10. When the tomato mix has thickened enough that you can make a well in the middle of your pan, add a little oil or butter to the well, and your eggs. Cover the pan and let your eggs cook to warm yolky perfection!

Best served with a dollop of sour cream or natural yoghurt, and a sprig of coriander.

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