The Sunday Telegraph - Sunday



A vegetarian take on a Tex-Mex wrap. You could add cooked chicken or pork for a meaty version, cooked rice to up the carbs, or a

layer of guacamole.


⅓ quantity of refried beans

(see below)

1 large tortilla wrap 60g feta cheese

Tomato salsa Handful fresh coriander (or a couple of round lettuce leaves) 1 tsp chipotle paste

3 tbsp mayonnaise


h Spread the refried beans on the wrap and crumble over the feta. Dot with a

little tomato salsa and scatter over the coriander. hRoll up tightly, tucking in

the ends. Wrap in greaseproo­f paper and cut in half with a serrated knife. h Marble the chipotle paste

through the mayonnaise

and put in a little tub for dipping, along with another

tub of tomato salsa. Best assembled the day of eating.


Enough for 3 wraps


1 tbsp olive oil

1 small onion, finely chopped 1 clove garlic, crushed (optional) 1 tsp smoked paprika

1 tsp ground cumin

1 x 400g tin black beans

Chilli sauce (optional)


h Heat the oil in a small

frying pan and add the onion. Cook gently for five

minutes, then add the garlic, paprika, cumin and

½ tsp salt. Stir well, then add the beans and the liquid from the tin. Cook, mashing the beans with the spoon,

until thick. Give a quick blitz with a hand blender, leaving a few bits of beans for texture. Cool, then taste and season with chilli sauce

if you like. Stores in the fridge for up to five days.


Fresh tomatoes aren’t good at this time of year, so make

the salsa with tinned tomatoes – the result is more like ready-made salsa in a jar but without the

modified starch.


½ tin of plum tomatoes

2 tbsp tomato puree 1 tbsp very finely chopped

red onion Juice of half a lime

¼ tsp salt

2 tbsp chopped coriander Finely chopped red chilli or

chilli sauce


h Chop the tomatoes finely

and mix with their juice, plus the other ingredient­s and chilli or chilli sauce to taste. Keeps for up to five

days in the fridge.

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