Wednesday, December 12, 2012

Mexican Bean Wraps

I love this meal because it has all that great mexican flavour, however it is also quick, cheap, and the beans also make a great meal for the babies. 

Mexican Bean Wraps

2 onions finely diced
3 garlic cloves, crushed
1/2 teapsoon dried rosemary
1/2 teaspoon cinnamon
1/2 teaspoon smoky paprika
1/2 teaspoon chilli flakes
1 teaspoon sweet paprika
1 tablespoon cumin
1 tablespoon ground coriander
3 tins of kidney beans, drained and rinsed
1 tin tomatoes
Approx 1 cup of chicken stock
salt and pepper to taste

Gently fry the onions and garlic in a large frypan with some oil.  Once the onion has softened and is translucent, add the spices and cook gently for a few more minutes.  Add the beans and tomato, and enough stock to cover.  Simmer until the beans are softened and cooked through.  To make the mixture a little thicker, and suitable for wraps without spilling out and burning your hands, I stick the bamix into the pan and whizz around a third of the bean mix into a puree, then stir this back through the rest of the beans to thicken.  

We like these in wraps, with sour cream, crispy lettuce, thinly sliced red onion, fresh red chilli and cheese.  Not what you would call authentic by any means, but delicious nonetheless.  If you are after a recipe for tortillas, click here.  This recipe also works well if you don't have the maize/corn flour.  

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