Recipes

Mixed Bean and Vegetable Chilli Wraps

Mixed Bean and Vegetable Chilli Wraps

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Ingredients

1/2 Onion each
1 Carrot each
1/3 of a Pepper each
1 clove of Garlic
1 teaspoon Mild Chilli powder
2 teaspoon Cumin
1/2 Aubergine each
1 sml tin Red Kidney Beans
1 Courgette each
20g Tomato puree
1 Tinned Tomatoes
12 Wraps
Fresh coriander (roughly chopped)
100g Sour Cream

Method

- Chop the aubergine, courgette and peppers into rough chunks and lay them in a roasting tray.
- Roast them in a hot oven for just five minutes until they take on a roasted appearance but are still
firm and crunchy. Leave the roasted vegetables to cool

- Meanwhile, finely dice the onion and carrot and sweat down in a large pan on a medium heat until soft
- Add the garlic and spices and cook for a further minute before adding the tomato puree
- Cook the puree until it appears rust coloured on the base of the pan then pour in the chopped tomatoes and the washed drained kidney beans.
- Cook the sauce for about 8 minutes or until it has thickened then fold in the roasted vegetables.
- Allow the sauce to come back up to heat then stir in the chopped coriander
- Fill each wrap with the chilli and a generous dollop of soured cream.
- Serve with salad and spiced potato wedges.
 
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