Tuesday, 17 June 2014

Vegan Recipe of the Week - Summer Sandwiches - Mexican Wrap

Mixed Beans with homemade Spicy Salsa, Lime Rice and Guacamole in a Soft Tortilla Wrap

For the Lime Rice:


100g red rice, steamed
2 Tbsp fresh coriander, chopped
½ lime, zest and juice
salt and pepper to taste
dash of olive oil


Steam or boil the rice until cooked and then grate the zest of half a lime into the rice and stir. Add in the lime juice, olive oil, salt, pepper and coriander and stir well. Spoon into a bowl.

For the Guacamole:


1 ripe avocado
1/3 red onion, chopped finely
½ -1 green chilli, deseeded and finely chopped
1 small plum tomato, finely chopped
1 Tbsp coriander, finely chopped
2 tsp lime juice
Sea salt and freshly ground pepper to taste
1 Tbsp of soya cream (optional)


Cut the avocado in half and remove the stone. Scoop the flesh from the skin into a bowl.
Mash the avocado with a fork until smooth. Add the rest of the ingredients and stir into the avocado. Add the soya cream if you like a creamier consistency and flavour. If not using immediately, cover with cling film directly onto the surface of the guacamole to stop it browning. Can be refrigerated for 24 hours.

For the salsa:

For the sandwich - serves 4:


4 large soft flour tortillas
A tin of organic mixed beans
Lime rice


Warm the tortillas in a large dry frying pan.
Spread a layer of guacamole along the centre of each tortilla.
Top this with a layer of salsa.
Add a few spoonfuls of mixed beans followed by a few spoonfuls of lime rice.
Roll the tortillas up folding in the sides as you go.

Cut in half before eating.

Eat and Enjoy


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