Spicy Pinto and Baked Bean Wraps
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- 410 can pinto beans, drained
- 415g can baked beans
- 1 Romano pepper, chopped
- 1 red onion, finely diced
- 20g fresh coriander
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 small red chilli, finely chopped
- 1 tbsp oil
- 8 tortilla wraps
- sour cream, to serve
For the salsa
- 1 avocado
- juice of 1 lime
- 150g tomatoes, roughly diced
Method
-
1
Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
-
2
Add cumin, fry for one minute, add the chilli powder and chopped coriander stalks, add the pepper and fry together for one minute.
-
3
Add the pinto and baked beans; simmer gently for 5-10 minutes until the beans are combined.
-
4
To make the salsa, peel and de-stone the avocado, chop into chunks and place in a small bowl, squeeze over the lime juice to prevent browning. Add tomatoes and chopped coriander leaves and stir ingredients together. Wrap up and serve!
-
PER SERVING: 12 FAT (Excluding extras)
www.
Spicy Pinto and Baked Bean Wraps was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Purple Sprouting Broccoli with Butter Beans, Pine Nuts, Chilli and Lemon
- Serves:
- 4
- Ready in:
Warm Chickpea Salad
- Serves:
- 4
- Ready in:
Indian-spiced Warm Broccoli and Carrot Salad
- Serves:
- 4
- Ready in:
follow us on twitter!
- 410 can pinto beans, drained
- 415g can baked beans
- 1 Romano pepper, chopped
- 1 red onion, finely diced
- 20g fresh coriander
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 small red chilli, finely chopped
- 1 tbsp oil
- 8 tortilla wraps
- sour cream, to serve
For the salsa
- 1 avocado
- juice of 1 lime
- 150g tomatoes, roughly diced
-
1
Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
-
2
Add cumin, fry for one minute, add the chilli powder and chopped coriander stalks, add the pepper and fry together for one minute.
-
3
Add the pinto and baked beans; simmer gently for 5-10 minutes until the beans are combined.
-
4
To make the salsa, peel and de-stone the avocado, chop into chunks and place in a small bowl, squeeze over the lime juice to prevent browning. Add tomatoes and chopped coriander leaves and stir ingredients together. Wrap up and serve!
PER SERVING: 12 FAT (Excluding extras)
Spicy Pinto and Baked Bean Wraps was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
