Cajun Spiced Veg Tortillas with Coriander Yogurt

Cooking time
Serves2 people
Cajun Spiced Veg Tortillas with Coriander Yogurt

A dinner of soft, toasty flour tortillas piled high with a Cajun spiced pan-fry of meaty mushrooms, sweet peppers and hearty beans, served drizzled with cooling coriander yogurt.

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  • 4 tortillas*
  • 2 red peppers
  • 400g mushrooms
  • 400g tin of beans
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • A large handful of coriander
  • 1 tbsp Cajun seasoning
  • 2 tbsp cold water
  • 150g Greek style yogurt

*Here is our That's a Tortilla Wrap recipe if you fancy making your own wraps. Prep: 10 mins | Cook: 20 mins

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1. Preheat your oven to 120°C/Fan 100°C/Gas ½. Wrap the tortillas in foil and pop them into the oven to warm while you cook the dish.
2. Halve the red peppers and scoop out the seeds and white pith. Cut the peppers into 1cm-thick slices. Tear the mushrooms into small chunks. Drain and rinse the beans.
3. Warm a frying pan on a medium heat for 2 mins, then pour in 1 tbsp olive oil. Add the peppers and mushrooms, season with salt and pepper and fry for 5-6 mins till softened, stirring occasionally.
4. While the veg cook, finely chop the coriander stalks and place them in a bowl. Roughly chop the leaves and add half to the bowl, setting the other half aside. Stir the yogurt into the coriander with a generous pinch of salt and pepper.
5. When the veg has fried for 5-6 mins, add 1 tbsp Cajun seasoning and a good pinch of salt. Tip in the beans with 2 tbsp water and cook for 4-5 mins, stirring once or twice, to warm through.
6. Remove the tortillas from the oven and carefully unwrap them. Divide the tortillas between 2 warm plates and top with the spiced veg and beans. Top with the coriander yogurt and remaining coriander leaves to serve.
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This is a surprisingly filling and tasty meal. I was concerned it was a little light on ingredients but it packs a punch and is a great quick and easy dinner to throw together. Black beans are now a regular feature in meals I cook, especially the A&C recipe with wild venison. I cook this regularly now.