Tomato and Bean Salsa Wraps (Vegan friendly)

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You won’t miss meat when you eat these tomato and bean salsa wraps. Feel free to use mixed beans, or butter beans or kidney beans. Heat the finished salsa with a tablespoon of olive oil in a saucepan to make a warm salsa wrap.

Serves 4 (recipe halves or doubles easily)

Ingredients

4 large ripe tomatoes, chopped
1 small red onion, finely chopped
200g tinned cannellini beans, drained and rinsed (use any tinned beans)
1/2 red pepper, deseeded and chopped finely
1 red chilli, deseeded and finely chopped
1 tablespoon tomato sauce or tomato purée (gluten-free if required)
1 teaspoon runny honey or maple syrup
Juice of half a lime
1/4 bunch fresh coriander or mint, half of it finely chopped, the other half left whole and reserved
Salt and freshly ground black pepper

To assemble
4 tortillas (use gluten-free tortillas or wraps if required)
80g grated cheddar cheese (omit for vegan or use vegan cheese; use gluten-free cheese if required)
4 tablespoons sour cream (omit for vegan)

Instructions

1. Mix all the ingredients except the whole herbs you have reserved together gently in a large bowl, seasoning to taste (and using less of the red chilli to taste). Chill for half an hour.

2. Warm the tortillas on both sides in a pan (no need to add oil to the pan). Fill each tortilla with the bean mixture and top with grated cheddar and sour cream, if using and garnish each one with whole coriander leaves.

Our home-made Chilli Jam is great with these!

Note on using dried kidney beans and food safety: Tinned kidney beans don’t have to be cooked before you use them but if you are cooking kidney beans from scratch you have to soak the beans for at least 12 hours, drain, rinse, cover with cold water and boil them for ten minutes, before turning the heat down and simmering them for 45-60 minutes. Kidney beans contain a naturally-occurring toxin called lectin which can cause problems with digestion in some people who are sensitive.

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