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

Salmon Fillet Wraps with Horseradish Cream and Sal...

While talking to my mum over the holidays she happened to mention the lunch she made for New Years Day. The very mention of salmon wraps with horseradish cream got my mouth watering and my tummy rumbling. They sounded so good that I was determined to give them a try and today was the day! So here I am sitting at my desk with a very happy and full belly!

I don’t know the precise recipe she used but this is my version of the dish. I used a recipe by Mary Cadogan as a base for the horseradish cream. In a previous post I actually made her original recipe for smoked salmon with prawns, horseradish cream & lime vinaigrette which was sensational!

So if you want an elegant tasty lunch give these wraps a go!

Luna Raye’s Salmon Fillet Wraps with Horseradish Cream and Salad

(This recipe will serve 2-3 allowing approximately 2 wraps per person.)

Ingredients

3 Scottish salmon fillets

¼ Spanish onion roughly chopped

1 cup vegetable stock (I love to use Marigold Swiss vegetable bouillon powder )

4 Tablespoons crème fraiche

2 Tablespoons horseradish (or to taste)

Squeeze of fresh lime

Salt and pepper to taste

Selection of salad leaves

2 Tablespoons freshly chopped parsley (optional but I love it!)

1 packet of ready made Deli wraps (I like to use Mission Deli wraps)

Directions

Poach the salmon fillets in the vegetable stock and add ¼ chopped Spanish onion.

Once cooked set the fillets aside and gently flake them.

Turn the oven on to gently heat the wraps.

To make the horseradish cream, add the crème fraiche and horseradish to a bowl and blend well with a fork.

Season the mixture with salt and pepper and a squeeze of lime juice.

When making the horseradish cream it’s important to keep tasting as you go along. How strong you want the cream is a personal thing!

Once the cream is made (about 5 minutes) you can start putting the wraps in the oven to gently warm them.

Don’t overheat them as this makes them go crunchy and difficult (actually impossible) to roll!

Once warmed through put them on a plate and begin assembling your delicious wrap!

Add some horseradish cream, a pinch of fresh parsley, some flaked salmon and a small bunch of salad leaves.

Roll and enjoy!