Friday, 13 September 2013

Week Two: Black Bean Wraps with Mexican Rice and Pico de gallo

Black Bean Avocado Mash
·        2 whole avocadoes, mashed
·        2-3 cups black beans, mashed
·        1 green bell pepper, chopped
·        1 tsp cumin
·        ¼ tsp cayenne pepper
·        Salt, to taste
1.     Mash/mix all ingredients together.
Mexican Rice
·        1 or 2 cloves garlic, crushed
·        Oil
·        ½ red onion, chopped
·        2 tomatoes, diced
·        Steamed rice
·        Salt, to taste

2.     Sauté garlic and onion in oil, add tomatoes, then rice. Season to taste.

Pico de gallo
·        2 tomatoes, diced
·        Fresh coriander, chopped
·        Dash of lime juice
·        Dash of venigar
·        ¼ red onion, chopped
·        1 clove minced garlic
·        Salt and pepper to taste

3.     Mix together
Pile all 3 elements onto wraps. EAT.

I couldn't find any avocados in the shops when I tried to make this recipe, which made me very sad (I love avocados!). As an alternative, I settled for cream cheese, thinking that it would give a similar texture, at least. My children enjoyed the rice and bean mixture in their wraps, but were not fans of the pico de gallo. It has raw onion and coriander in it, which makes the flavour really strong - it's more of a relish than anything - but I loved it! It's very easy to throw together and really gave the meal a bit of zing.

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