Mexican Wraps

Prep time 20 minutes

Cooking time 35 minutes

Serves 24

Ingredients

• 4 tbsp vegetable oil
• 3 onions, chopped
• 3 carrots, diced
• 3 mixed peppers, deseeded and diced
• 30g chopped garlic
• 2 red chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 1 tsp chilli flakes
• 2 tsp ground coriander
• 2 tsp paprika
• 2 bay leaves
• 2.5kg tinned chopped tomatoes
• 2.5kg tinned kidney beans, drained and rinsed thoroughly
• 1kg dry Pea Mince, soaked for 20 minutes in 2.6L of boiling water or stock
• 50g fresh coriander, finely chopped
• 50g flat leaf parsley, finely chopped
• Salt and pepper to season
• 24 large tortilla wraps (20cm diameter),
  warmed

Method

In a large saucepan heat the oil over a medium heat, add the onions, carrots, peppers, garlic and chillies cook for 10-15 minutes until softened. 

Add the spices and bay leaves and cook for a further 2 minutes, before adding the chopped tomatoes. 

Bring to a simmer and cook for 10 minutes. 

Add the kidney beans, hydrated pea mince, coriander and parsley. 

Season to taste with salt and pepper and simmer for a further 10 minutes. 

Remove from the heat, remove the bay leaves and divide the mix between pre-warmed wraps then roll each wrap to close and serve immediately. 

serving suggestion

Spicy potato wedges I Homemade vegan coleslaw