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, February 17, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 17, 2019.
Ingredients
Black Beans
- 1 brown onion
- 2 cans black beans
- 1 carrot
- 2 cloves minced garlic
- 1 pack black bean spices
- 1½ cups water
Wraps
- 10 wheatmeal wraps
Tomato Salsa
- 2 tomatoes
- ½ telegraph cucumber
- ½ red onion
To Serve
- ½ iceberg lettuce
- 1 avocado
- Juice of ½ lemon
- 1 pack chipotle crema
- Pinch of chilli flakes (optional)
Steps
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Prep beans Finely dice onion, drain beans and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for about 2 minutes, until softened. Add garlic, 1 teaspoon salt and black bean spices and cook a further 1-2 minutes, until fragrant.
-
Finish beans Add water and beans. Bring to a simmer, reduce heat to medium and cook for about 8 minutes, until thickened. Season to taste.
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Warm wraps Place stack of wraps on a plate. Cover with another plate and microwave for 30-60 seconds, until heated through. Alternatively, wrap in foil and warm in 190°C oven for about 8 minutes.
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Prep salsa Dice tomatoes 1cm and finely dice cucumber and red onion. Toss in a bowl with a drizzle of olive oil and vinegar and season to taste. Thinly slice lettuce.
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Prep avocado Mash avocado with a fork in a bowl with lemon juice and season to taste.
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Serve wraps filled with beans, salsa, lettuce, avocado and chipotle crema. For some heat, sprinkle with chilli flakes.