[ RECIPE ] Mexican Vegetarian Bean Wrap

I haven’t created enough vegetarian recipes on the blog as of yet, so I thought it was about time, especially as I get requests quite often. Some people think vegetarian food is boring and not exciting, however I’m not one of those people! I think it’s to do with being brought up, meat was always the centre-piece and to many, without it something was missing.

This recipe makes for a perfect lunchtime snack and can be enjoyed hot or cold. The salsa is completely fresh and can be stored for a few more days after cooking (just keep it in an air-tight container). I’m sure this recipe and many up-and-coming meatless dishes will make you think very differently about vegetarian food! Enjoy x

1 x Sweet Potato (peeled & diced into small 2cm cubes)
200g x Kidney Beans (drained & rinsed)
1 x Red Onion (sliced)
1 x Red Pepper (sliced)
1 x Spring Onion (finely sliced)
2 x Tortilla Wholemeal Wraps
Sour Cream (optional)

(For the Salsa)
5 x Organic Fresh Tomatoes (chopped)
Handful of Fresh Coriander (finely diced)
1 x Onion (diced)
Squeeze of 1/2 Lime
Salt & Freshly Ground Pepper
Pinch x Chilli Flakes
1 tbsp x Water

– Method

1. Place the sweet potatoes in a saucepan of boiling water on a high heat and cover for 15 minutes.

2. Meanwhile assemble the Salsa ingredients into a medium bowl and mix well. Adjust the seasoning to taste.

3. After 5 minutes of cooking the potatoes, heat a frying pan on a medium heat and add the red onion and pepper.

4. When the time is up, remove the sweet potatoes and drain, then return them to the pan to keep warm.

5. Add the kidney beans and spring onions to the frying pan with some seasoning and cook for a further 2 minutes.

6. Assemble the wraps by adding a generous portion of the fresh salsa, add the sweet potatoes and the remaining ingredients and serve with some sour cream if using.