• 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

    Serves: 4 - 6
    Cooking Time: 15 mins + 30 mins to chill


    • 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



    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.


    To drink: Try a tropical, full-bodied Chardonnay. The oak will stand up to the robust flavours.