Bean Wrap Lunches or Burritos
For a while, several young people called this lunch wrap Jake’s Bean Wraps. The reason… my confirmed meat eater son made the filling often and easily for himself and many of his friends who enjoyed devouring them on several occasions.
This bean spread concoction happened during the years our family ate few red meats and when finding something interesting for lunches was always a challenge. Good quality cumin, coriander and chili powders are the secret here, together they have a synergy that tastes great and works well with most beans. These wraps are so good immediately or roll up nicely in some wax paper and stay delicious for eating as a packed lunch.
For a hot meal—burrito style, it is simply a matter of adjusting the method and substituting cooking oil for the mayo.
2-540ml cans kidney beans, black, pinto or even green lentils work as well and they don’t have to be the canned variety. Pre-cooked dried beans of your choice are more economical, just as tasty or even better, but it does take more preparation time.
- 1-2 garlic cloves (optional) sometimes raw can be stronger than most like
- 1 small red onion or 6-8 green onions
- 1 heaping tsp each of cumin, coriander and chili powder
- 2-3 tbsp mayonnaise
- Salt and black pepper to taste
–Rinse and drain the kidney beans in a colander. In a large mixing bowl, coarsely mash the beans with a potato masher.
–Finely dice the onion of choice, add to the beans
–Press the garlic cloves or finely mince them if using garlic
–Add the cumin, coriander, chili powders, a little salt and the mayonnaise. Mix well.
–Taste and adjust seasoning with salt and pepper.
To build the wrap:
This is where you can be creative. The bean spread goes well with most vegetables so it’s really up to personal preference. Shredded lettuce, shredded cheddar or monetary jack and sliced sweet banana pickled peppers are the popular combination at our house. Great additions are shredded fresh carrot, diced tomato, sliced cucumber, strips of fresh red or green pepper, hot pickled peppers or even add some diced cooked chicken.
Then there is a choice of sandwich wraps; 10-inch rounds will hold a full meal for most appetites. Corn flour, white flour, whole-wheat, or even sun dried tomato wraps all compliment the bean sandwich filling very well.
To assemble: use two to three tablespoons of bean filling and place it onto the wrap in a column from the top leaving about 2 inches of wrap at the bottom. Add toppings of choice, fold the bottom of wrap over the beans and toppings, then fold one side over the assembly keeping the bottom and ingredients tucked in to roll and complete the wrap. Makes 8 wraps
For a hot burrito:
Gently sauté onion and garlic until golden in your choice of cooking oil; add ground spices and continue to sauté another minute. Add mashed beans and mix until heated through. In a cast iron fry pan or over a gas flame, warm the wrap and fill as you would the cold version.