Mag­nif­i­cent Mexican

Go! Camp & Drive - - Camp Food -

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!

In­gre­di­ents

(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

Here’s how

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.

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