Spicy Pinto & Baked Bean Wraps Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:
Calories:           313
Protein:             16.2g
Carbs:              37.1g
Sugars:             7.9g
Fat:                  12.0g
Sat Fat:            2.1g
Fibre:                13.6g
Sodium:            0.4g

 

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Canned baked beans are an excellent source of iron and count as one of your 5-A-DAY


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Spicy Pinto & Baked Bean Wraps

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.

Hints and Tips: If you don't have cumin and chilli powder, use 1 tsp of your favourite curry powder.

Freezing: If you any pinto mixture left over it feezes very well and can be reheated in a microwave. Wraps will freeze successfully for a short period, but the pinto filling tastes just as good on toast - try serving as a tasty snack.

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