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Vegetarian Bean Wraps (Mexican)
Rating:
Created by:
QAST
Total time:
40 min
Preparation:
10 min
Cooking:
30 min
Serves:
10
- Parivash Karimi
Category:
Tags:
Ingredients
1onion
1/2tspcumin
1/2tsppaprika
1/2tspdried oregano
150gcheddar cheese
2tbspolive oil
2garlic cloves
2tbsptomato paste
2400gcans of diced tomatoes
2420gcans of kidney beans
10large flour tortillas
1pinchsalt and black pepper (each)
Method
- Preheat the oven to 180C/350F/ gas 4.
- Peel and finely slice the onion and grate the cheese.
- Heat oil in a frying pan over a medium-low heat and gently fry the onion, capsicum, cumin, paprika and oregano until softened.
- Peel and crush the garlic, then add to the pan.
- Add tomato paste and diced tomatoes.
- Drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- Divide the filling mixture in half, then blitz one half with a stick blender or a potato masher to form a bean paste.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Serve in the side of salad leaves.
Recipe description
Make these cool Mexican bean wraps using flour tortillas or any other kind of wraps.
