Chili Bean Wrap Recipes

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:

• For the chili: Heat the oil in a large Dutch oven over medium-high heat.
• Add the ground beef and 1 1/2 teaspoons salt and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 10 minutes. Transfer to a bowl with a slotted spoon.
• Reduce the heat slightly, add the onions to the pot, and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, about 30 seconds more.
• Return the browned meat to the pot and add the tomatoes, coffee and 2 cups water. Bring to a simmer, then reduce the heat to low and cook at a low simmer, partially covered, for 1 hour. Skim off excess fat that rises to the surface during cooking.
• After the hour, add the kidney beans and pinto beans. Continue cooking, partially covered, until the flavors have blended, another 30 minutes.
• For the toppings bar: Serve the chili in mugs. Line up all of the toppings in small bowls and dishes for guests to add as they like.

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:

• 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:

• 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:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

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.

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.