Chili Bean Wrap Recipes

Steps:

• Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
• Meanwhile, warm the wraps in the microwave on High for 1 min.
• Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.

Steps:

• Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
• Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it's too runny it will ooze out of the wraps when you eat them).
• Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.

Steps:

• Spread 1/2 cup of the chili down center of each tortilla; top evenly with the remaining ingredients.
• Fold in sides of each tortilla; roll up from bottom.

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Steps:

• Heat grill to high. Empty beans into a pan, stir in tomatoes and cook over a medium heat for 5 mins. Divide the bean mix between tortillas, sprinkle over a small handful cheese, then roll up the wraps. Put onto a baking sheet, scatter over another handful of cheese, then grill for 2-3 mins until the cheese is golden and bubbling. Serve with the guacamole on the side.

Steps:

• In large nonstick skillet, heat oil over medium heat. Add yellow onion and bell pepper and cook, stirring occasionally, until onion is translucent, about 5 minutes. (Do not brown.)
• Add garlic, chili powder, cumin, oregano and coriander and cook, stirring, 1 minute. Stir in canned tomatoes, beans, salt and pepper.
• Reduce heat to medium-low and simmer until most of liquid has evaporated, stirring occasionally, about 5 minutes. Remove from heat.
• In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side.
• Spoon row of chili down center of each tortilla. Top with rice, then diced tomatoes, shredded cheese and red onion, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Steps:

• Heat the oil in a large pan and cook the onion for 2 mins. Add 1 can of the beans and heat for a further 2-3 mins, while mashing into the onions with a masher or fork to make a rough paste.
• Add the remaining can of beans, the tomatoes, courgettes, paprika and 5 tbsp water. Cover and very gently simmer for 10 mins until thickened and pulpy, stirring occasionally. Season to taste with lime juice, salt and pepper, then stir in the coriander. Warm the flour tortillas in a dry frying pan, then lay out with the chilli beans, shredded lettuce, sliced cucumber and soured cream dip. Ask everyone to help themselves: fill, roll and eat!

Steps:

• Add oil to a skillet, heat over medium heat.
• Add onion and cook, while stirring occasionally, about 5 minutes or until translucent.
• Add in the garlic and cumin, stir and cook about 1 minute.
• Add in the black beans, chipotles, adobo sauce, and salt; stir to combine.
• Simmer about 5 minutes or until heated through (mixture appears dry).
• Spread a warmed tortilla with 1 1/2 tablespoon sour cream.
• Place 1/2 cup rice in a horizontal strip about one-third of the way up from the bottom edge of the tortilla. Top with one-fourth of the bean mixture, salsa, and cilantro leaves.
• Fold in the two sides of the tortilla and roll tortilla away from you (burrito-style).
• Repeat with remaining ingredients.

Steps:

• Heat olive oil.
• Saute broccoli and pepper slices for a little while.
• Add the yellow onion and sauté for a while.
• Add the minced garlic and sauté a little more.
• Add chili powder and garlic powder and stir. (Might want to add more seasoning such as salt and pepper to better suit your taste.).
• Add black beans and stir.
• Remove from heat.
• Add sour cream and stir.
• Add cheddar cheese and stir.
• Wrap final mixture into tortillas.
• enjoy.