After a week off work where I blogged almost every day, I’ve since been having withdrawals! It was fun having more time to cook and bake and photograph and write and it made me realise just how much I enjoy this.
On the downside, it’s amazing how quickly your body gets used to a new routine so my lazy mornings took their toll on my first day back at work yesterday! I was feeling less than perky when I got home, so I wanted a quick and easy dinner made with whatever I had to hand. As I always have basics like cans of beans and tomatoes in the pantry and some sort of tortilla or wrap in the freezer, so I went for Mexican… ish.
I make Mexican-inspired dishes all the time but this was one of my simpler creations and it’s super-versatile. You could mix it up with different vegetables, and/or beans, add cheese, use the filling for tacos, enchiladas or burritos and make it as spicy or mild as you like.
Mine was super-spicy. I took another trip to Wholefoods on Saturday (accidentally spent a fortune) and bought a new salsa to try: Marcela Flores Extra Hot Salsa – Smokey Chipotle & Fire Roasted Tomato flavour. It was ridiculous… in a good way! ‘Hot’ salsas are never hot enough for me but this one definitely made the grade and the smoky flavour was really interesting. I also used the SIMPLYaddCHILLI – Extreme chilli that I bought last time I was in Wholefoods. And a few shakes of dried chillis… ahem.
If you’re looking for a quick and easy dinner idea, give this one a go! You can go even easy on the the chilli if you like…
Spicy Bean & Vegetable Wraps
Makes 6 wraps
1/2 tbsp olive oil
1/2 a medium red onion, diced
1-3 tsp jarred chilli or chilli flakes
1 large portobello mushroom, chopped
1 red sweet pointed pepper, de-seeded and chopped
400g kidney beans, drained and rinsed
400g borlotti beans, drained and rinsed
200g pomodorino tomatoes, diced
Juice of half a lime
230g canned chopped tomatoes
6 soft corn tortillas
50g baby spinach
1 jar of salsa
1-2 avocados, sliced
1. Preheat oven to 190°C and line baking tray with foil. Heat oil in large pan and when hot, fry onions until starting to turn translucent.
2. Add chilli, mushrooms and pepper to pan and fry for 2-3 minutes then add beans and half the fresh tomatoes, squeeze lime juice over mix and fry for further 3 minutes, stirring constantly. Add canned tomatoes to pan and stir until heated through.
3. Place corn tortillas flat on foil-lined tray and spoon mixture into each tortilla. (Do not overfill or you won’t be able to wrap them!) Top each tortilla with a handful of baby spinach leaves, then wrap by folding one end up, then both sides over. Bake in oven until spinach has wilted and tortillas have browned.
4. Slide on to serving plates and top cooked wraps with salsa, fresh avocado and fresh tomatoes as desired.