A quick, easy midweek meal packed with flavour and protein from the black beans.
Serves 3 or 2 hungry people.
Ingrediants
1 400g tin of black beans.
Basmati rice – as much as you can fit in the wraps.
Two carrots, sliced.
500g passata.
Large white onion.
4 garlic cloves or large tablespoon of ready-chopped lazy garlic.
1 red pepper.
Smoked paprika to taste.
Smokes chipotle chilli flakes to taste.
Salt and pepper.
Add cheddar cheese if desired and maybe, freshly, chopped avocado.
8 small to medium tortilla wraps.
Chopped coriander to serve.
Method
Chop the onion and red pepper.
Place chopped onion, garlic, pepper, carrots and passata in a large saucepan, bring to boil then simmer for ten minutes.
Drain and rinse black beans, then add those into the pan with the spices.
Cook for another five minutes – or until carrots have softened.
Meanwhile, cook the rice according to the packet instructions.
Drain rice and take chilli off the heat, check the seasoning and add more if desired plus add the salt and pepper.
Heat the wraps in a dry frying pan.
Place two wraps on plates slightly overlapping in the middle.
Place a line of rice onto the wraps, leaving a decent gap at each end.
Line of chilli next to this and scatter over coriander, and add cheese and avocado if desired.
Tuck the end of the wraps in over the filling and roll to make an awesome burrito.
Add sriracha hot sauce for extra fire during cooking.
Can be cooked with chicken – just cook the meat first so it’s browned and then start from the beginning.
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