Cuisine Mexican

Cuisine Mexican

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 55 minutes

 Servings 2 people

 Author Domestic Gothess

Ingredients

Roasted Vegetables:

• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 medium sweet potatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground allspice
• 1/2 tsp chilli powder
• drizzle olive oil
• salt and pepper

Black Beans:

• 1 400g tin black beans
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• salt and pepper

Guacamole:

• 1 large ripe avocado
• squeeze fresh lemon juice (to taste)
• salt and pepper

To Serve:

• 2 large tortilla wraps
• 50 g cream cheese
• 75 g extra mature cheddar cheese

Instructions

1.       Preheat the oven to 220C/425F/gas mark 7. Chop the peppers into thin slices. Peel the sweet potatoes and chop into thin rounds. Place the veg in a large roasting tray, sprinkle over the cumin, coriander, allspice and chilli powder, season with salt and pepper and drizzle with olive oil. Toss everything together to coat then roast for about half an hour until the vegetables are tender.

2.       Rinse and drain the black beans and place in a small pan with the cumin, coriander, salt and pepper. Mash with a potato masher until roughly mashed then heat until warmed through.

3.       Place the avocado flesh in a bowl and mash with the back of a fork, add lemon juice, salt and pepper to taste.

4.       Spread the cream cheese over one side of each tortilla wrap. Spread the black beans over the other half. Spread the guacamole on top of the beans, layer the vegetables on top then sprinkle with the cheddar cheese. Fold in half.

5.       Lightly grease a large frying pan with vegetable oil over a medium heat. Place the folded tortillas in the pan and heat for about 5 minutes until lightly browned then carefully flip them over and repeat on the other side. Carefully remove to a plate and serve.

source http://domesticgothess.com

Tweet