Chilli Bean Wraps
Soft tortillas filled with a flavourful chilli bean and tomato combo, topped with a tangy salsa mix of tomato, chilli, red onion and lemon as well as a dollop of sour cream and a sprinkling of coarsely grated mature cheddar cheese. Wrap it all up for an explosion of vegetarian deliciousness.
Ingredients (serves 2):
- 1 red onion – peel and chop finely
- 1 can kidney beans
- 1 can tomatoes
- 1 tbsp tomato purée
- 1 clove garlic – crush, peel and chop finely
- pinch chilli powder
- 1 fresh chilli – de-seed and chop finely
- ½ fresh tomato – chop finely
- ½ lemon – halve and juice
- 1 tbsp fresh coriander – chop finely
- 75ml sour cream
- 30g mature cheddar – grate coarsely
- 2 tortilla wraps
- ½ tbsp olive oil (for the salsa)
- olive oil, salt & pepper (from your pantry)
Ingredients (serves 4):
- 2 red onions – peel and chop finely
- 2 cans kidney beans
- 2 cans tomatoes
- 2 tbsp tomato purée
- 2 cloves garlic – crush, peel and chop finely
- pinch chilli powder
- 2 fresh chillies – de-seed and chop finely
- 1 fresh tomato – chop finely
- 1 lemon – halve and juice
- 2 tbsp fresh coriander – chop finely
- 150ml sour cream
- 60g mature cheddar – grate coarsely
- 4 tortilla wraps
- 1 tbsp olive oil (for the salsa)
- olive oil, salt & pepper (from your pantry)
Method
Step 1:
Put a few glugs of olive oil in a pan on medium to high heat. Add half of the onion and fry for 4 or 5 minutes until translucent. Add the garlic and chilli powder and stir for a minute. Add the tomato purée, can of tomatoes and kidney beans. Simmer gently for about 10 minutes. Season to taste.
Step 2:
Mix the fresh tomato, half of the onion, olive oil, coriander, chilli, lemon juice and a little salt in a bowl to make up the salsa.
Step 3:
Just before serving, heat the tortillas for about 20 seconds on each side in a hot, dry frying pan.
Step 4:
To serve, place a flat tortilla on each plate, spoon a portion of beans, salsa, grated cheese and a dollop of sour cream into the middle and roll up.
Recipe supplied by Daily Dish.
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