Bean chilli wraps
This is a great vegetarian version of the beef variety and tastes just as satisfying but will save you lots on your pocket and will feed up to 8 people. Perfect for any occasion and easy to make, this dish is even better with home made guacamole, sour cream and grated cheese which combine to make this a very tasty winner for dinner. I’ve used a combination of red kidney and mixed beans but most will do, just cook them down for a couple of hours to combine all the flavours.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 3 cloves garlic peeled & sliced (£0.09)
- 2 tins Tomatoes
- 1 tin Kidney Beans (£0.35)
- 1 tin Mixed beans
- 1 whole Red Chilli peeled & diced (£0.20)
- 5 grams Chilli Flakes teaspoon (£0.04)
- 5 grams Cumin teaspoon (£0.11)
- 10 grams Fresh coriander chopped (£0.20)
- 5 gramd Salt & Pepper for seasoning
- 13 ml olive oil tablespoon (£0.07)
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Prep Time: 10 minutes
Cook Time: 120 minutes
- Heat the olive oil in a frying pan. Add the chopped onion and red Chilli. Cook on a low heat for about 2 minutes before adding the chopped garlic. Cook for another 2 minutes.
- Add tinned tomatoes and beans and stir everything together before introducing the Chilli flakes and cumin. Season then with salt and pepper.
- Cook everything for about 30-minutes on a low heat before adding the chopped coriander.
- Served with sour cream guacamole and grated cheese in a wrap.
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