So this is the third recipe that I’ve posted and I have just realised it’s the third spicy recipe that I’ve posted. I promise you, I don’t always cook with intent to set my mouth on fire, so I will make a conscious effort for my next documented meal to be spice free!
For those of you who do enjoy a good bit of spice, this recipe is for you. My tongue was burning when I finished. But the good kind of burning where you want to keep eating, even though each bite feels a little more intense.
The recipe is really easy but a little time consuming as things need to simmer and grill for a while. Allow yourself 45-60 minutes (including prep time).
Chilli Bean Wraps
Recipe adapted from Vegetarian Cooking: A Commonsense Guide by Lucy Broadhurst
You Will Need:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves crushed (or chopped finely if you can’t find your crusher…)
1 red pepper, chopped
½ an aubergine, cubed
1.5 teaspoons dried chilli flakes
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon sugar
400g tin chopped tomatoes
440g tin red kidney beans, drained and rinsed
1 tablespoon tomato paste (concentrated purée)
12 soft flour tortillas (or enough for as many/few as you each want)
1 jar spicy salsa
1 pot guacamole
You Will Need to:
Heat olive oil in wok over low heat and fry onions until starting to soften.
Add garlic, red pepper and aubergine and fry until softened (around 8-10 minutes).
Mix spices and sugar together in small bowl and then add, along with remaining ingredients, to the wok and mix well.
Add 125ml (½ cup) water to the mixture and bring to the boil.
Once boiling, reduce heat and simmer for 10-15 minutes or until mixture has reduced.
Pre-heat grill on high.
Lay tortillas flat and scoop bean mixture along middle of each one and then fold ends over.
Put rolls seam side down on double layer of foil and then fold foil over to make a parcel.
Grill parcels for 6-8 minutes on each side.
Remove foil and once tortillas are on serving plate, top with salsa, guacamole and fresh tomato.
NB: Instead of store-bought guacamole, I prefer to use one mashed avocado mixed with a few drops of Tabasco sauce. Unfortunately, the shop had run out of avocados, so the pictured wraps do use packet guacamole.
Tip: This mixture freezes really well. As I usually cook for one, I end up with loads of leftovers. It took me a long time to realise that instead of freezing all the leftover mixture in one container, it is much better to break the leftovers up and freeze in smaller, portion-sized containers so you don’t have to defrost the whole lot each time you want some!