Friday, April 9, 2010

Jamie Oliver's Mexican Bean Wraps

So, the week got away from me and before I knew it, Friday was staring me in the face. Friday?!? Already? Actually as I'm writing this, Friday is almost over here on the West Coast.

This week I decided to try Jamie Oliver's Mexican Bean wraps. I believe they were the same wraps that he made for the kids at the Huntington Elementary school in that last, do or die meal before they finally allowed him to stay longer.

Good one, Jamie! They were really good!

I admit, Jamie's recipes have a few techniques that make me stop and scratch my head. I mean..make up what looks like a fairly bland mixture of beans and onions, and then puree half of it? What's that all about? It all comes down to trust. Okay, he's the chef, I'm going to try it.

Every time, every single time so far, I wonder why I bothered questioning at all. Why? They were yummy! Not just that, but both Jake and I took them in our lunches the next day and they were equally as delicious. I did change things up a bit and added more chili powder, some fresh cilantro, and slathered them with our favorite salsa. I know, I know..I just can't leave well enough alone.

These are SO MUCH better than canned re-fried beans. I can't even BEGIN to tell you. Don't even bother with canned, re-fried, loaded with salt (and look like dog food) beans. These are SO cheap, and so easy to make, your kids could make them FOR you.

Adapted from Jamie Oliver

1 onion, peeled and sliced
1 clove of garlic, peeled and crushed (I minced it)
a pinch of chili powder (I um...used about a tsp-we wanted a bit of spice!)
1 tsp tomato puree (I used tomato paste)
480 g of tinned kidney beans, drained and rinsed (I used a scale and weighed them. Turns out about two 14 oz cans?)
150 g of tinned tomatoes (again, I used a scale. It wasn't much, actually)
salt and pepper
1/2 green pepper (I used yellow)
1/2 red pepper
5 large flour tortillas (I used whole wheat)
150 g cheese ( I didn't even measure...lolol!)

With a bit of oil in your fry pan, saute up the onion and garlic until it's nice and soft. Add the chili powder. Stir it around, then add in the kidney beans, tomato puree, and canned tomatoes. Add salt and pepper to taste, and cook until the juice from the tomatoes is cooked off.

Remove from the heat and set aside. Scoop half of the bean mixture out of the pan and put it in your food processor. What, you ask? Really. I'm serious. Process 1/2 of the bean filling until it's a paste.

Saute up your peppers a bit so that they are soft-ish too. Add them to the other half that you didn't process-the chunky beans and bits of onion, etc. Stir.

Lay 5 flour tortillas out on the counter, and divide the pureed bean paste between them. Spread the pureed beans on the tortillas. Top with the chunky bean/pepper mixture. I added a sprinkle of fresh cilantro, and then topped each with some cheese. Roll them up and place in a greased baking dish.

Bake them for about 20 minutes at 400 F until hot, browned, and delicious. Serve topped with salsa and a sprinkle of cheese.

Makes 5 wraps.
© 2005-2017 all written and photographic content by Scattered Mom/Karen Humphrey (unless otherwise specified) and may not be reproduced or used in any manner without consent. All rights reserved.

© 2014 Chasing Tomatoes, AllRightsReserved.

Designed by ScreenWritersArena