Spicy mexican bean wraps with corn salsa

Spicy mexican bean wraps with corn salsa

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Wraps are a super-simple dish that kids can get involved with, helping to fill them with the various ingredients. You can play around with the flavours if you like. I always tend to add a bit more lime juice and coriander as I love them!

Ingredients

Quantity Ingredient
8 Tortillas
chopped coriander leaves, to serve
sour cream, to serve

Mexican beans

Quantity Ingredient
1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 red capsicum, thinly sliced
400g tinned diced tomatoes
400g tinned cannellini or butter beans, drained and rinsed

Corn salsa

Quantity Ingredient
1 tomato
1 avocado
1 eschalot
1 jalapeno
small handful coriander leaves, chopped
310g tinned corn kernels, drained and rinsed
1 lime, juiced
dash olive oil

Method

  1. Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and saute for 2–3 minutes, but don’t allow them to colour. Add the spices and stir until well combined. Add the capsicum and saute for a further 2–3 minutes. Pour in the tomatoes, reduce the heat to low and let the mixture reduce for 4–5 minutes. Add the beans and stir to combine. Taste for seasoning. If the sauce is getting over-reduced, just add a little water or remove the pan from the heat. It should be thick and gluggy but still ooze. Let the mixture bubble away over a very low heat for a further 2–3 minutes while you make the salsa.
  2. For the corn salsa, chop the tomato, avocado, eschalot and jalapeno to roughly the same size as the corn kernels. Transfer to a bowl with the coriander, corn, lime juice and olive oil and toss to combine. Season and taste - the salsa should be tangy and full of flavour. Play with the flavours until you get the balance right – but remember to only add a tiny bit of an ingredient at a time!
  3. Just before you’re ready to serve, heat the wraps according to the packet directions. Spoon the bean mixture into the centre of the wraps, top with the salsa and finish with a little fresh coriander and sour cream. Roll up the wraps and serve. Delish!
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