Bean and Bean Tortilla Wraps
ready in 45 min.
- 1 chile pepper (diced)
- 2 tablespoons tomato puree
- 2 teaspoons olive oil
- freshly ground peppers
- 2 tablespoons Chili sauce
- 3 cups minced mixed Meat
- 1 onion (chopped)
- 3 ½ ounces red Kidney beans (canned)
- 1 small Red pepper (diced)
- 4 wraps (to be finished off in the oven)
- 2 tablespoons Oil
- 3 tablespoons grated Cheese (Cheddar, or of your choice)
Mix the chilli with the tomato puree and the olive oil. Add salt and pepper and season with plenty of cumin and chilli sauce.
Heat the oil in a pan and sauté the mince, breaking it up so that it is browned on all sides. Fry the chopped onion briefly, together with the meat.
Add the pepper, chilli mixture and the drained beans to the mince and cook everything for 10 minutes more. Then remove the pan from the heat.
Put about 2 tbsp of the mince mixture in the the middle of the wraps, leaving about 2 cm free at the edges, roll up and lay on a greased baking tin. Sprinkle some cheese over the wraps and bake in an oven preheated to 200°C | 400F | gas 6 for about 6 minutes. Serve immediately with a small salad, for example.