Baked Mexican Bean Wraps

This is a wonderful homemade recipe which is warm and filling as well as being a perfect quick fix for mid-week meal dilemmas. I call it Mexican with a twist as it differs slightly from the traditional Mexican bake.

I’ve used fresh mixed beans in the recipe but you can used canned or frozen, they work in the same way. I did not use tomatoes in my recipe but you can use fresh or canned to give the filling a slightly moist texture.

Traditional Mexican casseroles are made with layers of tortilla chips, beef and salsa but in mine I have left most of those things out however, it has come together nicely. You can use any type of beans you like; anything from chick peas, black eye peas, kidney beans, butter beans and cannellini beans. They all work well with a combination of vegetables. On this occasion I used mushrooms and red pepper, but others such as French beans, carrots, even potatoes would really add flavour.

Try this and let me know what you think. It went down really well here at home, serve with fresh green salad, salsa or eat it alone.

Baked Mexican Bean Wraps

  • Servings: 4-5 people
  • Difficulty: easy
  • Print

Ingredients
1 tablespoon olive oil
1 large brown onion
2 cloves garlic
2-3 green chillies
¼ cup red kidney beans
¼ cup black eye peas
¼ cup chickpeas
250g mushrooms
2 red peppers
Salt and pepper to taste

Method

  1. Soak all the beans overnight with a teaspoon of salt. Drain and pressure cook in 2 cups of water. Set aside once cooked. If your are using canned beans, then rinse and set aside. 

    Soaked and drained mixed beans
    Soaked and drained mixed beans
  2. Chop or use a mini chopper for the green chillies, garlic and onion. Set aside. 

    Chopped onion, garlic and green chillies
    Chopped onion, garlic and green chillies
  3. Preheat oven to 180 degrees Celsius or 356 Fahrenheit.
  4. Heat olive oil in a large pan and at a medium heat add onions, garlic and green chillies. Cook these until translucent. 

    Onions sautéed in olive oil
    Onions sautéed in olive oil
  5. Add all mixed beans to the onion mixture and combine well. 

    Mixed beans added to onion mixture and combined
    Mixed beans added to onion mixture and combined
  6. Continue to mix and start to mash the beans in the pan to a thick paste like texture. 

    Roughly mashed
    Roughly mashed
  7. Add mushrooms, peppers and salt and mix well. Do not add any water as water will release from the peppers and mushrooms. Cook uncovered at medium heat for 10 minutes until most of the water has evaporated. 

    Mushroom and red peppers added
    Mushroom and red peppers added
  8. Heat up wraps on a hot skillet on both sides. 

    Heat wraps on skillet
    Heat wraps on skillet
  9. When the beans mixture has cooled slightly, place a couple of spoons of it in the middle of the wrap.

    Mexican beans spread on heated wraps
    Mexican beans spread on heated wraps
  10. Firmly wrap and place on a greased baking tray. Do this for as many wraps as you like. I used four for my baking tray.

    Sealed and placed on a greased baking dish
    Sealed and placed on a greased baking dish

     

  11. Sprinkle with salt and pepper as required. Top with either mozzarella or cheddar cheese. I used cheddar. 

    Sliced cheddar layered onto wraps
    Sliced cheddar layered onto wraps
  12. Place in the oven and cook for 15-20 minutes or until the cheese has melted and turned golden brown. Allow to cool for 5 minutes. 

    Cooked until cheese is bubbling and slightly golden brown
    Cooked until cheese is bubbling and slightly golden brown
  13. Slice into portions and serve. 

    Baked Mexican Bean Wraps
    Baked Mexican Bean Wraps

Serve this with a fresh green leaf salad or potato salad.

Best Wishes

Krishna

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