Mexican Bean Wraps

A burrito, a taco and a quesadilla all in under a week. Keep it coming.

Desire for Mexican street food is booming, ques for La Choza in Brighton and the rammed Wahaca in London are the source of this great insight.  It's quick, moreish and doesn't lead to that weasy grogginess. This recipe takes about 10 minutes to wrap up'. Cooking the tomato sauce right down on a really high temperature means the sauces grips hold of the beans and it becomes almost sticky. The lime, coriander and spring onion garnish keeps it all fresh and zingy.

Ingredients
1/2 red chili, sliced and diced

1 clove of garlic

2 tbl sp cumin
salt and pepper to taste
juice of 1 & 1/2 limes
1 tin plum tomatoes
1 can of butter beans (better yet black eyed beans)
1/2 tsp dried chili flakes
handful of fresh coriander and some basil
3 spring onions, finely chopped
2 wraps
2 tblsps sour cream
3 handful of Cheddar cheese

What to do?
Heat frying pan up on hottest heat, add a little oil, add the garlic and fresh chilli. 1 min. Add the cumin, 30 seconds. Add the juice of 1 lime. Add the chopped tomatoes. Cook for 5 mins on high. Drain and add the butter beans to the sauce, continue to cook on highest heat for 4 minutes. Chop the spring onion and coriander with some salt and a squezze of lime - this is the garnish. Grate the Cheddar. Add the juice of the other half lime to the beans. Heat the wraps and assemble with the bean mix, cheese, sour cream and garnish.