Spicy Pinto and Baked Bean Wraps

James Martin's avatar
 0 Reviews

Recipe by James Martin
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 410 can pinto beans, drained
  • 415g can baked beans
  • 1 Romano pepper, chopped
  • 1 red onion, finely diced
  • 20g fresh coriander
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 small red chilli, finely chopped
  • 1 tbsp oil
  • 8 tortilla wraps
  • sour cream, to serve

    • For the salsa

  • 1 avocado
  • juice of 1 lime
  • 150g tomatoes, roughly diced

Nutritional Information:

Calories: 313
Fat: 12g

How To Cook

  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
  2. Add cumin, fry for one minute, add the chilli powder and chopped coriander stalks, add the pepper and fry together for one minute.
  3. Add the pinto and baked beans; simmer gently for 5-10 minutes until the beans are combined.
  4. To make the salsa, peel and de-stone the avocado, chop into chunks and place in a small bowl, squeeze over the lime juice to prevent browning. Add tomatoes and chopped coriander leaves and stir ingredients together. Wrap up and serve!
    5. www.cannedfood.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale NOW!

June issue of CookVeg is available today at:
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Leek and Asparagus Quiche
No rating - be the first!
Savoury Tofu and Sun Blushed Tomato Cake
No rating - be the first!
Easy Stuffed Peppers
No rating - be the first!

Our Latest Forum Threads

  1. Barberries?!
  2. Coriander
  3. Favourite Smoothie Combinations!
  4. Fruit chart with cream
  5. My favorite fruits

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Spicy Pinto and Baked Bean Wraps
  • Recipe by James Martin
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 410 can pinto beans, drained
  • 415g can baked beans
  • 1 Romano pepper, chopped
  • 1 red onion, finely diced
  • 20g fresh coriander
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 small red chilli, finely chopped
  • 1 tbsp oil
  • 8 tortilla wraps
  • sour cream, to serve
  • [hd]For the salsa[/hd]
  • 1 avocado
  • juice of 1 lime
  • 150g tomatoes, roughly diced
    How to Cook
  1. Heat oil in a wok, or deep sided frying pan. Fry onion until soft, add the garlic and fry for one minute.
  2. Add cumin, fry for one minute, add the chilli powder and chopped coriander stalks, add the pepper and fry together for one minute.
  3. Add the pinto and baked beans; simmer gently for 5-10 minutes until the beans are combined.
  4. To make the salsa, peel and de-stone the avocado, chop into chunks and place in a small bowl, squeeze over the lime juice to prevent browning. Add tomatoes and chopped coriander leaves and stir ingredients together. Wrap up and serve!
Copyright © Maze Media (2000) Limited