08Jul '10
Mexican bean wraps
This recipe is so easy, I almost feel guilty for writing it down! I wasn’t planning on publishing it, which is why I didn’t get a photo, but as I finished the leftovers for breakfast this morning I realised it was delicious enough to be blog-worthy. It’s vegetarian, quick to prepare and I am officially in love with my new bean wrap recipe.
Ingredients:
- 1 can re-fried beans
- 1/2 can fried onions (or 1 small onion, chopped and fried lightly in olive oil)
- 1 red pepper, chopped or sliced
- 1 handful of sweetcorn (fresh or frozen)
- 1 handful of fresh coriander or 2-3 teaspoons of coriander paste
- 2-3 teaspoons of ground cumin
- 1-2 teaspoons of hot paprika (or half and half crushed chilli flakes and sweet or smoked paprika if you can’t find hot paprika)
- Salt and pepper
- A dash of olive oil
- 4 wraps
- Grated cheddar and guacamole to serve
Method:
- Fry the peppers and spices for a few minutes before adding the onions and re-fried beans. Don’t be scared of how the beans look in the can – they taste better than they look!
- If you’re using coriander paste, stir this in now
- Put the sweetcorn in when the bean mixture has heated through and give it a couple of minutes to defrost
- If you’re using fresh coriander, scatter it in, stir through and remove the bean mix from the heat
- Place your wraps under the grill to warm through but remove them before they crisp up
- Spoon some of the bean mixture onto one side of the wraps, sprinkle over the cheese and fold the wraps over to cover the beans
- Return the wraps under the grill to crisp the top (you can also flip them to crisp the bottom if you like)
- Serve with guacamole and tuck in!
These wraps are full of fibre and protein but don’t let the health benefits put you off! They taste great too.
