This is a wonderful homemade recipe which is warm and filling as well as being a perfect quick fix for mid-week meal dilemmas. I call it Mexican with a twist as it differs slightly from the traditional Mexican bake.
I’ve used fresh mixed beans in the recipe but you can used canned or frozen, they work in the same way. I did not use tomatoes in my recipe but you can use fresh or canned to give the filling a slightly moist texture.
Traditional Mexican casseroles are made with layers of tortilla chips, beef and salsa but in mine I have left most of those things out however, it has come together nicely. You can use any type of beans you like; anything from chick peas, black eye peas, kidney beans, butter beans and cannellini beans. They all work well with a combination of vegetables. On this occasion I used mushrooms and red pepper, but others such as French beans, carrots, even potatoes would really add flavour.
Try this and let me know what you think. It went down really well here at home, serve with fresh green salad, salsa or eat it alone.
Baked Mexican Bean Wraps
1 tablespoon olive oil
1 large brown onion
2 cloves garlic
2-3 green chillies
¼ cup red kidney beans
¼ cup black eye peas
¼ cup chickpeas
2 red peppers
Salt and pepper to taste
- Soak all the beans overnight with a teaspoon of salt. Drain and pressure cook in 2 cups of water. Set aside once cooked. If your are using canned beans, then rinse and set aside.
- Chop or use a mini chopper for the green chillies, garlic and onion. Set aside.
- Preheat oven to 180 degrees Celsius or 356 Fahrenheit.
- Heat olive oil in a large pan and at a medium heat add onions, garlic and green chillies. Cook these until translucent.
- Add all mixed beans to the onion mixture and combine well.
- Continue to mix and start to mash the beans in the pan to a thick paste like texture.
- Add mushrooms, peppers and salt and mix well. Do not add any water as water will release from the peppers and mushrooms. Cook uncovered at medium heat for 10 minutes until most of the water has evaporated.
- Heat up wraps on a hot skillet on both sides.
- When the beans mixture has cooled slightly, place a couple of spoons of it in the middle of the wrap.
- Firmly wrap and place on a greased baking tray. Do this for as many wraps as you like. I used four for my baking tray.
- Sprinkle with salt and pepper as required. Top with either mozzarella or cheddar cheese. I used cheddar.
- Place in the oven and cook for 15-20 minutes or until the cheese has melted and turned golden brown. Allow to cool for 5 minutes.
- Slice into portions and serve.
Serve this with a fresh green leaf salad or potato salad.