Cool Mexican bean wraps
In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced then add salt to taste. This is your filling.In a separate saucepan, fry the peppers in a little oil and set aside. Divide the filling mixture in half then blitz one half, using a hand blender, to form the bean paste.
Add the peppers to the other half of the filling.
Spread the tortillas with the warm bean paste. Then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C/400°F/gas 6 for about 20 minutes.
Serve with a mixed leaf salad or a cucumber and mint salad.
Comments
marie [Visitor]
Tue 18 Sep 2007 @ 18:51
nice blog, i love the design
helen [Visitor]
Fri 21 Sep 2007 @ 09:27
hey the mexican beans reipe is nice but can you cook gambian food Jamie? its so nice try domada if you can xx
dawn [Visitor]
Wed 26 Sep 2007 @ 20:03
cool bloke,fantastic food that just makes me want to cook it!! Keep up the good work Jamie!!! The best!!!
Amanda [Visitor]
Thu 27 Sep 2007 @ 04:32
Absolutely delicious - keep coming up with simple and tasty meals for us vegetarians :) A big fan!!!
Fiona van genderen [Visitor]
Tue 15 Jan 2008 @ 18:34
Love the recpies, but sometimes it is hard to find the ingredients here in Holland. What can you reccomen for two lively boys, who can be fussy? one is 21 mths and the other is 5.
erin [Visitor]
Wed 23 Jan 2008 @ 09:15
Nice one Jamie. Loving the veggie recipes. Wish I could get my college to make some.
AlexSmith [Visitor]
Sat 02 Feb 2008 @ 10:40
My meals mainly consist of meat dishes but this is completely my taste its great, thanks Jamie.
Veronica [Visitor]
Sat 15 Mar 2008 @ 22:04
Awesome recipe! I used half black beans half kidney, and used a good amount of cilantro for the paste and it was a huge hit! Thanks Jamie
leanne [Visitor]
Tue 20 May 2008 @ 18:46
excellent recipe!! keep up the good work and keep up with the vegetarian ideas xx
stijn [Visitor]
Tue 27 May 2008 @ 12:13
we had to choose a recipe for health and social education and we chose your recipe because your recipes rock!
Stijn, jonas and MarC
ingrid [Visitor]
Mon 02 Jun 2008 @ 07:00
sounds good but not authentic
pinto beans are what we use in Mexico, if you are not vegetarian (and most Mexicans are not), they are fried in lard if you are, vegetable oil gives this a more authentic taste because it doesn't have that oddness that olive oil has. when using a flour tortilla, the bean paste is made into a burrito, rice and sometimes guacamole or sour cream is added with tomatillo sauce. to make this into a genuine taco use a corn tortilla and tomatillo sauce on top.
pinto beans are what we use in Mexico, if you are not vegetarian (and most Mexicans are not), they are fried in lard if you are, vegetable oil gives this a more authentic taste because it doesn't have that oddness that olive oil has. when using a flour tortilla, the bean paste is made into a burrito, rice and sometimes guacamole or sour cream is added with tomatillo sauce. to make this into a genuine taco use a corn tortilla and tomatillo sauce on top.
Becks [Visitor]
Tue 24 Jun 2008 @ 10:11
Fantastic recipe, absolutely delicious! I halved the amounts and made more than enough for me and my fella to have a filling, healthy tea - spot on.
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ingredients
• vegetable oil or olive oil
• 1 onion, peeled and sliced
• 1 clove of garlic, peeled and crushed
• a pinch of chilli powder
• 1 teaspoon tomato puree
• 480g tinned red kidney beans, drained and washed
• 150g tinned tomatoes
• salt and freshly ground black pepper
• ½ green pepper, sliced
• ½ red pepper, sliced
• 5 large flour tortillas
• 150g cheese, grated
• 1 onion, peeled and sliced
• 1 clove of garlic, peeled and crushed
• a pinch of chilli powder
• 1 teaspoon tomato puree
• 480g tinned red kidney beans, drained and washed
• 150g tinned tomatoes
• salt and freshly ground black pepper
• ½ green pepper, sliced
• ½ red pepper, sliced
• 5 large flour tortillas
• 150g cheese, grated
more veggies
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