JamieOliver.com
Advertisement
courses and drinks
main categories
our favourites
method
© David Loftus
cool mexican bean wraps
main courses | serves 4In 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. This recipe is from School Dinners.
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
related forum topics
Subject
Replies
Last post
user comments
Advertisement
shortcuts
About Jamie Oliver
- Jamie's diary
- Jamie's online videos
- Jamie's tv shows
- Jamie's books
- Jamie's dvds
- Jamie Oliver biog
- Jamie Magazine
- Jamie's America
Recipes
- Chicken recipes
- Pasta recipes
- Dessert recipes
- Main courses
- Beef recipes
- Fish recipes
- Vegetarian recipes
- Salad recipes
- Curry recipes
- Risotto recipes
so instead of putting it into the oven with the cheese, i made quesadillas instead (in the pan). at the table we just opened the hot quesadiaals and put the still hot paste inside. it was delicious.
and as my blender died on me a while ago, i just mushed half of the beans with a fork which was even better for us, as our 3 year old doen't like mushy food...
thanks for the great recipe!
This just succeeded big-time with finicky 11-year-old (I got him to try it by involving him in the filling-and-folding part). Then I borrowed an idea from a "Ministry of Food" DVD (chicken with posh crispy ham), and piled the mixed leaf salad on top on the serving plate, drizzling with a bit of dressing.
If anyone is remotely interested I enjoyed the programme last night
jimmy and josh
hii i loved the food
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.