Mexican Black Bean Wraps with Tomato Salsa and Chipotle Crema

Mexican Black Bean Wraps with Tomato Salsa and Chipotle Crema

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, September 30, 2018.
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Ingredients

Black Beans

  • 1 brown onion
  • 2 cans black beans
  • 1 carrot
  • 2 cloves minced garlic
  • 1 pack black bean spices
  • 1½ cups vegetable stock
  • 2 Tbsp tomato sauce
  • 2 tsp soy sauce

Wraps

  • 10 wheatmeal wraps

Tomato Salsa

  • 2 tomatoes
  • ½ telegraph cucumber
  • ½ red onion
  • 1 bunch coriander, chopped

To Serve

  • ½ iceberg lettuce
  • 1 avocado
  • Juice of ½ lemon
  • 100g chipotle crema

Steps

  1. Prep beans Preheat oven to 190°C (if using – see step 3). Finely dice brown onion; grate carrot; drain beans. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for about 2 minutes, until softened. Add carrot, garlic, 1 tsp salt and black bean spices and cook a further 2 minutes, until fragrant.
  2. Finish beans Add stock, tomato sauce, soy sauce and beans. Bring to a simmer, reduce heat to medium and cook for about 10 minutes, until thickened. Season to taste.
  3. Warm wraps While beans cook, place wraps in foil and heat in oven for about 8 minutes, until warmed through. OR heat in the microwave, uncovered, for 30 seconds.
  4. Prep salsa Dice tomatoes and cucumber 0.5cm and finely dice red onion. Toss in a bowl with coriander, a drizzle of oil and a drizzle of vinegar and season to taste. Thinly shred lettuce and set aside.
  5. Prep avocado Cut avocado in half and remove flesh. Place in a bowl with lemon juice, mash with a fork and season to taste.
  6. Serve wraps filled with beans, salsa, lettuce, avocado and crema. For a bit of heat, sprinkle with chilli flakes.

Nutritional Information

Energy 2193 kj
524 kcal
Protein 19.1g
Carbohydrate 70.9g
Fat 15.1g