Vegetable wraps with black beans

These are a great way of using up leftover veg – I cooked some sweet potatoes from scratch and used leftover sweetcorn, carrots, onions and peppers from a stir-fry.

2 sweet potatoes
Cold leftover veg – corn, carrots, onions, peppers, broccoli would all be good
1 tsp paprika
1 tsp ground coriander
1/2 tsp hot chilli powder
1/2 tsp paprika
1/2 tsp turmeric
4 wraps/tortillas
Cheese and yoghurt, optional

Brown rice

1 tin black beans
Red wine
Hot vegetable stock
An onion
2 cloves garlic
1 tsp ground coriander
1 tsp dried coriander leaf
Pinch chilli powder
1 tsp cumin
3 tsp lemon juice

Peel the sweet potatoes, chop into large chunks and par-boil until just tender. Drain well. Put the brown rice on to boil.

Meanwhile, peel slice and fry the onion for 5mins over a medium heat, then add the finely chopped garlic. Stir in the spiced. Put the black beans in the pan then add wine (red or white) to cover and turn the heat up. Bubble fiercely for 2-3mins, then add hot stock. Keep it bubbling so that the beans break down. You can help this process by mashing them with the wooden spoon or a fork. Add more stock as necessary to stop them boiling dry. Add the lemon juice right at the end and mix in well.

Black beans: intrinsically unphotogenic.

Heat a little oil in a big pan (I used a wok) and add the sweet potatoes and cold vegetables. Sprinkle over the spices and stir-fry for 5-10mins until hot through and starting to slightly char at the edges.

Orange dinner

Drain the rice. Serve with the beans, grated cheese and a little yoghurt, all wrapped up in a fajita/tortilla/wrap.

 

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