Tortilla wraps

Prep time: 25 min + overnight soaking

Cooking time: About 30 min

Makes: 10-12


1 cup dried black beans

1 small red chilli, finely chopped

1 tbs lemon juice

Salt and pepper

1/2 – 2/3 cup sour cream

6 tortilla wraps

1 large avocado, peeled and sliced

2-3 Flavorite tomatoes, peeled, seeded and sliced

Basil leaves

Red, Green and yellow capsicum cut into very thin strips

Celery cut into very thin strips


Soak black beans in cold water overnight. Drain water, put into a pan with fresh water and simmer for 30min or until tender. Do not add salt or seasoning beauce this makes them tough. Drain and put into a processor with chilli and lemon juice. Whiz to puree. Add salt and pepper to taste and fold through sour cream to make a spreadable paste.

Spread bean paste over wraps. Arrange slices of avocado, tomato and basil leaves along one side and roll up. Continue until all wraps are filled then wrap each in plastic wrap and refrigerate until required.

To serve, cut each wrap into lengths, and arrange cut side up on a serving dish. Add a pile of vegetable strips for garnish.

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