These spicy veggie wraps are an easy family meal, full of protein and super tasty too
SERVES 4
Prep time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
1 red onion
1 red pepper
1 small, sweet potato
2 garlic cloves
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chilli powder (optional)
1 x 400g black or mixed beans (drained and rinsed)
1 small tin of sweetcorn (drained)
1 x 400g tin of chopped tomatoes, plus ½ tin water
60g cheddar cheese
Salt and pepper
Pack of 4 large or 8 small tortillas
150ml natural yoghurt
EQUIPMENT
Knife
Chopping board
Peeler
Wooden or silicon spoon
Large frying pan with a lid
Measuring spoon
Grater
Small bowl
ALLERGENS
Gluten (if using tortillas)
Milk (if serving with yoghurt)
SAFE STORING & REHEATING
Store the filling separate from the
tortillas in the fridge for up to 3 days.
Reheat gently until piping hot
(you may need to add a little water).
METHOD
Peel and finely slice onion.
Cut open pepper, remove seeds and slice finely.
Peel sweet potato and chop into small cubes.
Peel and chop garlic.
Heat vegetable oil in a frying pan.
Add onions, pepper and sweet potato and stir.
Fry vegetables for about 8 – 10 minutes with the lid on and stir occasionally.
Add the garlic, cumin, smoked paprika and chilli powder to the vegetables and stir to mix. Cook for about 2 minutes.
Add the beans, sweetcorn and tomatoes to the frying pan.
Fill the empty tomato can ½ full with water and add to the frying pan.
Cook for 10 minutes until most of the liquid has evaporated.
Taste and add salt and pepper if needed.
While vegetables are cooking, grate cheese and put in a small bowl.
Serve with the tortillas, yoghurt and grated cheese
TIP
You can use any other spices such as garam masala or five spice powder.
You can use any type of tinned beans.
You can use gluten free tortilla wraps.