You can go far with a packet of wraps, because it doesn’t take up a lot of space and can be stored outside the fridge. The authentic Mexican salsa gives a delicious flavour, but if you’re in a bind you can use tomato relish. Kids love this!
(enough for 4) ½ onion, chopped 2 cans black or red beans, drained 1 bottle (235 g) Mexican salsa cup grated mozzarella cheese 4–6 wraps
1 Sauté the onion in a bit of butter or oil until soft. Add the beans and half of the salsa and simmer until fragrant. Mash some of the beans using a fork. Season to taste with salt and pepper. Scrape out and clean the pan. 2 Place one wrap in the pan, dish some beans on top, and sprinkle liberally with cheese. Add some salsa if necessary. Don’t make the wrap too full. Place a second wrap on top and fry lightly until the cheese starts to melt and the bottom turns golden brown. Flip the wrap and cook the other side. 3 Cut in slices and eat immediately with the remaining salsa. For a feast, add some mashed avocado, sour cream or chilli sauce if you have it at hand.
go! Drive & Camp says
This wrap “sandwich” is perfect to eat on the road. Leave it to cool and then wrap it in tin foil.
* We assume you have salt, pepper, butter or olive oil in your camp kitchen.