Black Bean Wraps – An Easy Tex-Mex Treat...

Every so often I get a craving for a Tex-Mex style wrap. Anything with beans, cheese and sour cream is an immediate hit with me. This is a very quick and easy meal to make and it tastes fantastic! It is also quite healthy – o.k. adding copious amounts of cheese and sour cream may not be too healthy but the beans, tomatoes and fresh veggies balance everything out (well that’s what I’m telling myself anyway). The spices, lime juice and fresh coriander really bring this dish together and give it that amazing Tex-Mex flavour.

Luna Raye’s Black Bean Wraps (this will make approx 5 wraps)

Ingredients

Black Bean Filling

• 2 Tbsp olive oil

• 1 red onion finely chopped

• 1tsp dark brown sugar

• 1 short green chilli chopped (add the seeds as well for extra heat)

• 2 cloves of garlic finely chopped

• ½ tsp cayenne pepper

• ½ tsp cumin

• ½ tsp paprika

• 1 tin of black beans (I love using Biona organic black beans)

• ¼ tin of chopped tinned tomatoes (the rest safely stored for another recipe)

• ½ cup of sweet corn

• 1 Tbsp chopped fresh coriander (cilantro)

• Squeeze of fresh lime juice (just before dishing up)

Wrap Extras

• 1 medium avocado (Peeling and chopping them can get messy so I halve them and just use a spoon to scoop out what I want for each wrap)

• 1 Romano pepper sliced finely

• 1 cup grated mature cheddar cheese

• 150g sour cream

• Handful of fresh coriander (cilantro) chopped

• Handful of cherry tomatoes quartered

• 4 wraps (I love Mission Deli multigrain wraps)

• Salt and pepper to taste

Directions

• Put oven on a low temperature (this is so you can gently warm the wraps)

• Prepare the ‘wrap assembly’ ingredients. Grate, slice and chop so everything is ready to go

• Heat oil in a frying pan and add the chopped onions and brown sugar

• Once onions have softened add the chilli, garlic and ¼ tin of chopped tomatoes.

• Give everything a good stir

• Rinse the black beans and add to the pan along with the cayenne pepper, paprika and cumin

• Cook mixture on medium heat for about 5 minutes stirring regularly. The mixture will start to get nice and mushy

• Add the sweet corn and chopped coriander and mix well

• Add a squeeze of fresh lime juice and turn off the heat

• Place the number of wraps you plan to use right away in the oven so they can gently warm. This takes approx 1-2 minutes(if they are in the oven for too long they will go hard and crunchy. They will still be delicious but not so good for wrapping!)

• Once warmed remove wraps and begin assembling your wrap

• I tend to put some cheese on first and then 3-4 Tbsp of the bean mixture followed by some peppers, tomatoes, a spoonful of avocado and the fresh coriander

• It is then topped off with a big spoonful of lovely sour cream and some salt and pepper

• Wrap it all up and enjoy!

We had mixture for 2 wraps each that night plus there was enough left over so my husband was able to have a wrap for lunch the next day. I didn’t heat that wrap and didn’t add any sour cream but added everything else. He told me that it tasted even better then the night before and when he opened his lunch everyone commented on how wonderful it smelled.

A successful dinner and lunch – what more could you ask for?

Black Bean Filling

Wrap Extras

Black Bean Wrap A Tex-Mex Treat

Focaccia Bread With Tomato, Basil, Avocado and Moz...

The other day the urge to bake struck again. This time I wanted to make some focaccia bread to have alongside a Jamie Oliver recipe for Chicken with Basil and Sweet Tomatoes. I thought it would be just the thing to mop up any flavourful juices (it was!).

I have baked focaccia bread before and it is relatively simple to make. The recipe I have used in the past calls for a bit more seasoning in the mixture and I have always enjoyed adding some extra toppings to it; olives, sundried tomatoes and caramelized onions being among my favourites. Here is the recipe courtesy of Terri McCarrell and All Recipes that I have used many times before.

Since the Jamie Oliver recipe had so many wonderful flavours going on, I decided to make a simpler focaccia (Focaccia alla Ligure) and garnish it with some sea salt. I sourced a different recipe for this bread from the brilliant site Rustico Cooking and although it turned out very well there was cause for concern. I activated the yeast according to the packet instructions but it called for slightly more water than the recipe needed. The result was very sticky dough. I kept adding a bit more flour but honestly I think I could have added the whole bag. So I left it to rise and waited to see what would happen.

What happened was that it rose successfully and I had twice as much of the sticky dough as before! I somehow managed to get it in the pan where it was left to rise for a further 45 minutes. (cat lovers may appreciate this – but at the precise moment my hands were completely and hopelessly covered in goo, Nutmeg decided she ‘wanted’ things. Water, food, cuddles, specially designed tents made from my collection of sarongs that I drape over cushions for her– you name it she wanted it. Patience is not her strong point and I got in trouble for making her wait! By the way ALL her food and water bowls had been cleaned and replenished before I started making the bread – she just enjoys being cheeky!)

Anyway I wasn’t able to ‘dimple’ the top of the bread because it was just too sticky. It actually didn’t look that bad and when it came out of the oven it looked, smelled and tasted fantastic! Although I had made it in anticipation of my chicken dish I couldn’t resist having a slice or two for lunch. I was in a Mediterranean frame of mind and so I decided on a simple open faced sandwich with tomato, basil, avocado and mozzarella.

It was simple, delicious and healthy. It was raining outside (finally some much needed rain!) so I sat indoors by the window and ate my lunch – it was like I had my very own plate of sunshine. These simple beautiful flavours just can’t help but put you in a good mood. It was just what I needed on a rainy Wednesday afternoon!

Luna Raye’s Recipe for Focaccia with Tomato, Basil, Avocado and Mozzarella

Ingredients

Focaccia bread, large piece sliced lengthways. (You can use store bought but if you decide to make your own even better! Try either recipe I have mentioned above – they are both delicious!)

Drizzle of good quality extra virgin olive oil.

1large vine tomato sliced

½ avocado sliced

5-6 good sized slices of buffalo mozzarella

Handful of basil leaves, roughly torn.

Salt and Pepper to taste.

Directions

If you’ve made your own bread, allow it to cool slightly on a wire rack, about 20 – 30 minutes.
Once cooled cut a generous sized piece and then slice that in half lengthways.

Brush lightly with some extra virgin olive oil and place under a medium grill.

As the bread starts to brown slightly (about 5 minutes) add the slices of mozzarella and place back under the grill.

While the mozzarella begins to melt slice the tomato and avocado.

Once the cheese has melted (about 3-5 minutes, but keep an eye on it) take the focaccia bread out and put it on a plate.

Add the sliced tomato and avocado and season with salt and pepper.

Tear the basil leaves and scatter them over top.

You can finish with an extra drizzle of olive oil if you choose.

It’s best to use a knife and fork as it’s a messy one to eat – but often the messiest food is the tastiest.

Enjoy!

Focaccia with Tomato, Basil, Avocado and Mozzarella

Nachos With Homemade Guacamole....

Saturday night is nacho night. I love Tex Mex food and nachos are always top of my list. I especially love them with sour cream and homemade guacamole.

I mash 3 large avocados in a bowl. I do like my guacamole chunky so I don’t mash them too much. If you prefer a smoother mix you can always purée the avocados in a blender.

I add lemon juice which stops the avocados turning brown. It also adds a nice tang to the dish. Usually 2-3 Tablespoons is enough but tasting and seasoning as you go along is important.

I also add salt and pepper and 1-2 cloves of minced garlic to taste. If you like a bit of extra spice you can add some chilli flakes.

Guacamole is great with nachos but I also love it on toasted bagels too!