Homemade corn tortilla and dip
Tilda Kitchen Recipe created by Tilda Kitchen

Corn Tortilla with Tilda Pulses & Rice Pinto Bean, Green Chilli & Lime

40 mins
  • Serves 4
  • Quick & Easy
  • Prep: 30 mins
  • Cook: 10 mins

Home made corn tortillas are easier than you think. Try them with our Tilda Pulses & Rice Pinto Bean, Green Chilli and Lime.

  • Vegetarian


  • 4 packs of Tilda Pulses & Rice Pinto Bean, Green Chilli & Lime
  • 225g of wheat flour
  • 4 tsp. of Olive oil (2 tsp for dough + 2 tsp for salad)
  • ½ tsp. of salt for the dough
  • 150ml of boiling water
  • 5 tbsp. of sweetcorn drained, pat dried and crushed
  • ½ cucumber, diced
  • ½ red onion sliced
  • 1 tbsp. chopped fresh mint
  • 2 tbsp. fresh coriander cut finely
  • Salt and vinegar to taste
  • 2 tbsp. semolina for dusting


  1. In a mixing bowl, place the flour and olive oil with 1 tsp of salt then pour the boiling water over and mix well with a spoon. When cool enough to handle, knead on a work surface, incorporating the corn.
  2. Cut the dough ball into four, roll into balls. Place on a plate, cover with cling film and put in the fridge to rest for 30 mins.
  3. In a mixing bowl, place the cucumber, red onion, mint, coriander, olive oil and a touch of salt and vinegar to taste.
  4. Dust the work surface with semolina, roll out each ball until very thin to a circle of approx. 20cm diameter.
  5. Grill each tortilla on a cast iron grill/barbeque on both sides.
  6. Heat the Pulses & Rice, then add to the salad bowl and toss well.
  7. Cut each tortilla into 8 & serve with the Pulses & Rice salad.

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