Mexican wraps
portions
Ingredients
- 100 gr Dried beans (black, pinto, kidney or a mix)
- 400 gr Canned tomatoes
- 70 gr Tomato puree
- 3 pcs Eggs
- 100 gr Fresh/canned sweet corn
- 1 pcs Bell pepper
- 1 pcs Yellow onion
- 1 pcs Ripe avocadoes
- 4 pcs Garlic cloves
- 4 tbsp Fresh cilantro
- 150 gr Tortilla chips
- 6 pcs Tortilla wraps
- 2 tsp Cumin
- 1 tsp Coriander seed
- 1 tsp Paprika
- 0.25 tsp Cayenne
- 0.25 tsp Cinnamon
- 0.25 tsp Smoked paprika
- 100 gr Cheese
Method
- Start preparation the night before by soaking the beans in water for 8+ hours. If you forget, do it in the morning and use boiling water instead.
- Cook the beans according to the package, usually 45-60 minutes
- Start with the sauce by glazing the sliced onion in plenty of olive oil
- Aromatize the dried spices and 3/4 of the garlic for a minute or two
- Add the canned and pureed tomato and simmer the sauce for an hour
- Blend the sauce with a stick blender once you reach the desired consistency and add 3/4 of the fresh cilantro
- Preheat the oven at 180 degrees Celsius
- Scramble eggs until a firm consistency, add the sweet corn and cooked beans at the end
- Cover them with enough sauce to have flavour but not be soaked
- Fill the wraps, transfer to a large oven dish together with the chips and cover with some cheese. Put into a preheated oven for 10min until cheese is melted.
- Make some guacamole by mashing the avocado with the leftover garlic and cilantro. Flavour with some salt and lemon juice