Vegetarian Mexican Wraps With Black Beans

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Vegetarian Mexican Wraps With Black Beans

Cooking Mexican Vegetarian Wraps

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This is my final blog post from our little holiday cottage in Northumberland. Our last night and we wanted something quick but good to eat so we could go and enjoy a pint in a pub garden looking out over the sea before dinner. For drinks we chose The Jolly Fisherman in Craster which has a beautifully situated, very dog-friendly beer garden.

For dinner we decided on vegetarian Mexican wraps. This dish is a big favourite in our house. We usually have it for a weekend lunch but it’s just as good as a relaxed dinner. One of my own creations, it’s very quick to cook and doesn’t need any special equipment so perfect for cooking in a strange kitchen. The canned black beans aren’t the easiest beans to get in the UK but you can find them in large supermarkets or health food stores. The brand I get are Biona Organic from Morrison’s but you can substitute kidney beans if you have any problem getting them.


The main wrap filling is cooked in a frying pan and then I serve that at the table with the wraps and accompaniments for everyone to put together themselves. There are a few things in the picture that I wouldn’t usually serve with this dish (ricotta, tsatziki) but it was the last night of the hols so I just put everything out that we hadn’t finished!

Vegetarian Mexican Wraps With Black Beans

Servings 2


  • Olive oil
  • 1 small red onion finely sliced
  • 1 clove garlic finely sliced
  • 1 pointy red pepper
  • A few Jalapenos from a jar
  • 1 tin black beans
  • 4 wheat tortillas

To serve

  • Grated cheddar
  • Soured cream
  • Fresh coriander
  • Extra jalapenos


  • Heat the oven to 180°C/gas mark 4.
  • Wrap the tortillas in foil and put in the oven to heat through. They take 10-15 minutes so should be done by the time you've cooked everything else.
  • Heat 1 tbsp olive oil in a frying pan over a medium heat.
  • Add the red onion and garlic and fry gently for about 5 minutes until softened.
  • Add the red pepper and jalapenos and continue frying for about 5 minutes more.
  • Add the black beans and stir to heat through.
  • Once the black beans are hot mash them up a bit with a wooden spoon.
  • Serve bean mixture, tortillas, grated cheddar, soured cream, fresh coriander and extra jalapenos at the table so everyone can put their own wraps together.

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.