A wholesome kidney beans and corn filled Mexican wraps, makes a perfect laid back weekend brunch.
The Delhi weather has bettered, much bettered and the kitchen is no more a blast furnace. So while I’ve been considering an air conditioning for my kitchen and being confused about chocking the a/c vents with the kitchen smog, but in the interim the heat has kept me as far as possible from it off late.
I am not doing justice, neither to you my lovely readers, that is if I have many , nor to the blog and that saddens me far more than I can express. But hey, the nature came to rescue with little showers and winds over last two days. And as this Sunday morning the weather remained much cooler, yeah I know while the sun is already out again, I stepped into the kitchen and was excited with the idea of preparing another healthy, fast, fresh and simple brunch just for myself. So this wrapped happened without much of a fuss and what a wholesome, delightful meal ’twas.
So happened this wrap, for I already had soaked rajma (kidney beans) in excess for our fav Indian rajma curry (read the recipe here) for dinner tonight, so stealing a cup full from the stock didn’t hurt. So this wrap turned out gorgeous, I mean you’ll love it if you like kidney beans and if you don’t than this one’s not for you. So if you do, you’ll like juicy filling, added heat of chillies, sweetness of the corns and beans, crunch of the fresh onions, and the melting cheese on top. Quite a thing I tell you, so go on read the recipe and see if you can resist it for too long.
Ingredients (Serves two, makes 2 wraps):
- 1 cup soaked Kidney beans
- ½ cup sweet corn
- 2 large tomatoes, cut into half and sliced
- 2 big wrap tortillas, I use Salsalito, aprox 9inch
- 1 pepper, red or yellow or green cut into long strips
- 5-6 cloves of garlic, chopped
- 3-4 bulbs of spring onion, thinly sliced
- 5-6 leaves of basil, optional
- Some chopped coriander
- ½ cup or more, grated mozzarella
- ½ tsp chilli flakes
- 1 tsp oregano seasoning
- 1 tsp vegetable oil
- Olive oil to drizzle
- Salt and pepper
- Start of by pressure cooking the red kidney beans with a little water and salt, cook to 4-5 whistles on a low heat to make sure you don’t burn it and the beans are soft cooked.
- Heat the oil in a frying pan, add the chopped garlic and allow it to infuse into the oil but not brown. Then add the chilli flakes and follow up with the sliced tomatoes, fry for only a min on medium heat until the tomatoes just begin to soften.
- Add the beans along with all the little liquid and cook for 2 minutes, do it on a medium flame.
- Add the corn and cook for another minutes, adjust salt and dress with enough pepper and turn off the heat, you don’t want to turn the mixture dry, keep it saucy.
- Then stir in the bell peppers and coriander. Keep aside to cool a little.
- Spread the tortilla on the work surface , spread the bean mixture along the diameter in a heap on each tortilla, fold into a roll and to keep it together you may insert a tooth pick. Remember to over load the warps with the filling.
- Place the tortillas in a baking pan, tuck in the leftover beans mixture in the sides, sprinkle the cheese all over the wraps, drizzle some olive oil and put it inside a hot grill for 6-7 minutes, just until the cheese melts and is slightly browned.
- Allow to rest for a few minutes, then just scatter a few sliced spring onions, sprinkle the oregano seasoning, and serve with some fresh lettuce for it helps grab the warp and adds a crunch. Cut it into half along the centre before serving if you like and do remember to serve with a lot of tissue papers.
Dos and Don’ts:
- If messy hands bother you do remember to use a fork and knife.
- Okay so don’t let the mixture go dry, keep it nice, thick and saucy.
- Add extra spices to suit your taste into the filling.