Tangy Bean Wraps

These wraps were our favourite dinner in a while. Sometimes I get sick of stew-type meals served with rice or pasta, so these were a welcome change. 

The bean filling tastes much more interesting than the bare ingredients would suggest. It has a kind of tangy Mexican flavour from the lime juice and cumin, and tastes delicious with fresh tomato and lettuce!

Sylvia loved these. She concentrated very hard on arranging the filling in her wrap and she managed to eat most of the wrap before it unraveled.

They are pretty quick to make. Making the wraps takes a little bit of time, but they are so easy. You could use store bought wraps if you're pressed for time. 

Tangy Bean Wraps

Filling

3-4 tbsp olive oil

1 onion, minced

1 clove garlic, minced

1 tin of mixed beans

juice of 1 lime

1/2 - 1 tsp cumin

salt to taste

Fry onion and garlic in oil until lightly browned. Add the beans, lime juice, cumin and salt and cook for a further few minutes. Transfer into a blender and puree (you can leave it a bit chunky if you prefer). 

White Flour Wraps (based on flat bread recipe from Vegan Planet by Robin Robertson - great book!)

2 cups white all-purpose flour

1/2 tsp salt

3/4 cup water, approx

Combine flour and salt in a bowl. Add just enough water to bring the mixture into a dough. Knead for a few minutes and divide into six portions. Roll each out into a circle, stretch a bit with your hands, and fry in a bit of oil (I add a bit of oil before frying each one) until lightly brown on each side. 

Put the bean filling in a wrap with chopped fresh tomato and lettuce, roll and devour!