Spicy Bean and Tortilla Wrap
- 400 g (14 oz) canned kidney beans, drained and rinsed
- 240 ml (1 cup) crushed tomatoes
- 120 ml (0.5 cup) vegetable broth
- 120 ml (0.5 cup) water
- 1 red bell pepper, diced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 7.5 ml (0.5 tbsp) butter
- 2.5 ml (0.5 tsp) ground cumin
- 1.25 ml (0.25 tsp) chili pepper, preferably chipotle
- Salt, to taste
- Black pepper, to taste
- 1 avocado, sliced for serving
- Fresh cilantro, chopped for garnish (optional)
- Lime juice, for serving
- 4 tortilla wraps, for serving
1. In a large saucepan, sauté the chopped onion in butter until soft.
2. Add the diced red bell pepper, chopped yellow onion, garlic, cumin, and chili pepper. Cook for 2 minutes, stirring occasionally.
3. Stir in the crushed tomatoes, vegetable broth, and water. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
4. Drain and rinse the kidney beans, then add them to the stew. Season with salt, black pepper, and more chili pepper if desired.
5. Cut the avocado in half and remove the pit. Mash the avocado with lime juice, minced garlic, salt, and black pepper.
6. Warm the tortilla wraps in a dry skillet over medium heat for about 30 seconds per side.
7. Serve the hot bean stew in the warm tortillas, topped with the avocado mash. Garnish with fresh cilantro if desired.
- saucepan
- cutting board
- knife
- spoon
- pan
- citrus juicer
- garlic press
- salt and pepper shakers
- bowls
- serving utensils
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