Spicy Pinto & Baked Bean Wraps
06:31 20 May 2011
Description
Savour every taste of this simple, flavoursome treat with a salsa side.
25 minutes to prepare and cook. Serves 4.
See “u.can cook” for more recipes devised with James Martin
Ingredients
410g can pinto beans, drained
415g can baked beans
1 Romano pepper, chopped
1 red onion, finely diced
20g fresh coriander
2 cloves garlic, crushed
2 tsp cumin seeds
1 tsp chilli powder or 1 small red chilli, finely chopped
1 Tbsp oil
8 Tortilla wraps
Sour cream
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 1 minute.
2. Add cumin, fry for 1 minute, add the chilli powder, chopped coriander stalks, add the pepper and fry together for 1 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 destone 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.
5. Serve with wraps and sour cream.
Servings
4Nutrition Information
Calories: 313
Protein: 16.2g
Carbs: 37.1g
Sugars: 7.9g
Fat: 12.0g
Sat Fat: 2.1g
Fibre: 13.6g
Sodium: 0.4g
This recipe and image is copyrighted to Canned Food UK.
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