..where teens can learn to cook restaurant quality meals for the family
Spicy Tangy Refried Bean Wraps
These Spicy Refried Bean Wraps blend rich flavours of cumin, chipotle, and balsamic vinegar with a hit of fresh coriander. Perfect for any meal, they provide long-lasting energy to keep you going throughout the day. The wraps are loaded with baby spinach and topped with creamy red Leicester cheese for an indulgent finish. Mark created and evolved these and knocks them up in just a few minutes!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
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Equipment
- Large frying pan
- wooden spoon
- Sharp knife
- Cutting board
- Grater
- Serving plates
Ingredients
- 480 g kidney beans (or black beans) 2 cans, drained and rinsed
- 2 large onions finely chopped
- 4 cloves garlic finely chopped
- 2 fresh red chillies finely chopped
- 60 g fresh coriander chopped
- 200 g broccoli finely chopped
- 2 tsp ground cumin
- 4 tbsp jarred jalapeños finely chopped
- 2 tsp chipotle chilli flakes
- 4 tbsp balsamic vinegar
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 limes juiced
- 2 tbsp olive oil
- 120 g baby spinach (or just a bunch or two to suit!)
- 8 tortilla wraps
- 160 g Red Leicester cheese grated
Instructions
Prep in Advance
- Wash your hands.
- Gather all necessary equipment.
- Drain and rinse the 480 g kidney beans (or black beans) under running cold water.
- Wash and drain 2 fresh red chillies
- Rinse and dry 60 g fresh coriander
- Finely chop 2 large onions
- Finely chop 4 cloves garlic
- Finely chop 2 fresh red chillies
- Finely chop 60 g fresh coriander
- Wash and drain 200 g broccoli
- Finely chop the broccoli (we go very fine so it's hardly noticeable in the dish! Derpends if you're sneaking it in to be healthy or like to munch through broccoli).
- Finely chop 4 tbsp jarred jalapeños
- Grate the 160 g Red Leicester cheese.
- Juice 2 limes.
Let’s Cook!
- Heat a large frying pan over medium heat and add 2 tbsp olive oil.
- Add the chopped onion to the pan and sauté until softened, about 5 minutes.
- Add the garlic and cook for another 1 minute until fragrant.
- Stir in the red chillies, 2 tsp ground cumin, and 2 tsp chipotle chilli flakes, cooking for an additional 2 minutes.
- Add the chopped broccoli to the pan and sauté for 3-4 minutes until it begins to soften.
- Stir in the drained beans, jalapeños, 2 tsp dried oregano, and 4 tbsp balsamic vinegar.
- Season the mixture with salt and pepper to taste, then add the lime juice.
- Use a wooden spoon to gently mash the beans as they cook, creating a thick, chunky mixture. Cook for about 5-7 minutes, stirring occasionally.
- While the beans are cooking, warm the tortilla wraps in a separate pan or microwave. (Or serve them cold, whatever suits!)
- Lay out the tortilla wraps on a flat surface.
- Place a handful of baby spinach in the centre of each wrap.
- Spoon the refried bean mixture on top of the spinach.
- Sprinkle the grated Red Leicester cheese over the beans.
- Fold the tortilla wraps over the filling, tucking in the sides to create a neat wrap.
- Serve immediately, with extra lime wedges if desired.
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