Midweek Mexican Beans
A quick and flavorful Mexican bean dish, perfect for wraps or rice bowls.
Equipment
- Saucepan
- Wooden spoon
- Grater
- Measuring cup
- Chopping board
- Chopping knife
- Stove
Ingredients
- 40 ml vegetable oil
- 10 g paprika
- 20 g smoked paprika
- 2 tsp garlic powder
- 1 tsp salt
- 2 tsp sugar
- 0.25 tsp chilli powder add more if you prefer
- 50 ml water
- 200 g rice cooked, leftovers are perfect
- 2 x 400 g tin kidney beans drained and rinsed, mix with black beans if desired
- 4 soft wraps to serve
- 340 g tin sweetcorn
- red peppers sliced, to serve
- grated cheddar or mozzarella cheese, to serve
- sour cream or natural yogurt, to serve
Instructions
- In a large saucepan, add the oil, paprika, garlic powder, salt, sugar, chilli powder and water.
- Stir together until smooth.
- Add the rice and coat well with the wet, spicy mixture, taking care not to over mix or the rice will go mushy.
- Add the kidney beans and stir gently to coat the beans in the rice and spice mix.
- Now turn on the heat and heat gently until the mixture is warm. Take care not to over mix, but keep the mixture moving to prevent it from sticking. Add more water if the mixture is too dry.
- While the beans and rice are warming up, prepare the wraps by warming in the oven, microwave or pan as directed on the pack.
- Serve the bean and rice mixture on the wrap, top with cheese, and sour cream or natural yogurt. To add a bit of crunch, serve with some sliced red peppers and sweetcorn on the side.
Notes
If you have no leftover rice, sachets of ready cooked rice or grain mix work really well.
Nutrition per Serving
Calories: 235kcalCarbohydrates: 34gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 599mgPotassium: 287mgFiber: 2gSugar: 7gVitamin A: 565IUVitamin C: 6mgCalcium: 11mgIron: 1mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!