Mexican Bean Wraps

• porções: 6

Ingredientes

6 carrot wraps

500 g vegetarian mince

1 tbsp olive oil

2 red bell peppers, diced

400 g kidney beans, drained and rinsed

250 g sweetcorn, drained

70 g tomato paste

250 g cottage cheese

150 g grated mature cheddar

2 tsp taco seasoning

1 tsp smoked paprika

1 tsp ground cumin

½ tsp dried oregano

Salt and black pepper, to taste

Instruções

Heat the olive oil in a large frying pan over medium-high heat.

Add the diced bell peppers and cook for 4–5 minutes until they begin to soften.

Add the vegetarian mince and cook until browned, breaking it up with a spoon.

Stir in the tomato paste, taco seasoning, smoked paprika, cumin and oregano. Cook for 1 minute until fragrant.

Add the kidney beans and sweetcorn. Cook for another 3–4 minutes until most of the excess moisture has evaporated.

Remove from the heat and allow the mixture to cool for about 10 minutes.

Fold in the cottage cheese until evenly combined.

Lay out the carrot wraps and divide the filling evenly between them, leaving a small border around the edges.

Sprinkle the grated cheddar over each wrap.

Fold in the sides and roll tightly into burritos.

Let the wraps cool completely.

Wrap each one tightly in baking paper or aluminium foil, then place them together in a freezer bag or airtight container.

Notas

To reheat

• From frozen (air fryer): 170°C for 15–18 minutes, turning halfway.

• From thawed (air fryer): 180°C for 8–10 minutes.

• Microwave: 4–5 minutes from frozen, then optionally crisp for 2–3 minutes in the air fryer.