Spicy Pinto and Baked Bean Wraps
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
410 can pinto beans, drained415g can baked beans
1 Romano pepper, chopped
1 red onion, finely diced
20g fresh coriander
2 garlic cloves, crushed
2 tsp cumin seeds
1 small red chilli, finely chopped
1 tbsp oil
8 tortilla wraps
sour cream, to serve
[hd]For the salsa[/hd]
1 avocado
juice of 1 lime
150g tomatoes, roughly diced
method:
- Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
- Add cumin, fry for one minute, add the chilli powder and chopped coriander stalks, add the pepper and fry together for one minute.
- Add the pinto and baked beans; simmer gently for 5-10 minutes until the beans are combined.
- To make the salsa, peel and de-stone 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. Wrap up and serve!
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