Lifestyle & Culture

Monday Munchies: Ham, Peppers and Black Bean Wraps

Happy Monday ya’ll! How is everyone doing today? Ok so every weekend my family takes turns to cook for the week and this weekend was my turn. We began this routine in order to share the load and to save money wherever possible. I think it is a great way to hone in on your cooking skills, trying to new recipes and giving mom and dad a break from time-to-time as well. Every little bit counts right? Right. When it comes to cooking, I can follow a recipe no problem, but I usually cook from memory or I make up my own concoctions as I go along, plus it’s more fun that way. And if my experiments bode well, then I make sure to write it down for future reference. This is one such recipe that has become a family favourite. It’s easy to make, takes little to no effort at all and the ingredients can be modified.

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What you’ll need:

1/3 cup olive/vegetable oil

2 tablespoon pepper

1 teaspoon red chilli powder

1/2 teaspoon cajun powder

1 tablespoon salt (or to taste)

1 red bell pepper (diced)

1 yellow bell pepper (diced)

1 green bell pepper (diced)

4 cloves garlic (minced)

2 small white onions (diced)

2 tins of ham (diced) (alternatives for ham: turkey/chicken/tuna/tofu)

1 tin black beans (or red kidney beans); keep 1 cup aside

1 pack of any large tortillas (usually comes in 10/pack)

1 cup shredded cheese (cheddar/colby/monterey jack)

extra* 3 tablespoon tomato paste/puree

Instructions:

1. In a pan, heat the olive oil at medium heat. When the oil is ready, sautee the onions and garlic until the onions become translucent and clear.

2. Keep 1 cup of the black beans aside for the paste. Add the bell peppers and the remaining black beans to the onions. Stir and let it cook for 5-7 minutes on medium-high heat or until the peppers are tenderized and the water is mostly evaporated. Add the ham, the black pepper and the cajun powder. If you are a vegetarian like myself you can substitute the meat for tofu or added vegetables like mushrooms and small white beans. Mix well and let it cook for another 2-4 minutes. Lastly, add the salt to taste. Mix all the ingredients together and set aside. This is the filling for the wraps.

3. Using a blender, blend together the 1 cup of black beans, 3-4 tablespoons of room temperature water, 1 tablespoon black pepper, 1 tablespoon red chilli powder and a pinch of salt to taste (if you would like). If it is easier you can alternate blending the beans and the water in small amounts until it reaches a creamy/paste-like consistency. For added flavour and texture add the tomato puree/paste. Even leftover tomato pasta sauce will work as a great substitute. Blend all the ingredients together. This will serve as the base of the wraps.

4. Place the tortilla on a flat surface and using the back of a spoon spread the black bean paste evenly until it covers every surface (similar to spreading tomato sauce on a pizza dough). Leaving an inch of space at the edge, line up the filling on one side of the tortilla (see pictures for details). Add the shredded cheese on top of the filling. Roll the wrap and fold over. For a hard/crunchy shell, slightly butter the top portion of the tortilla and bake in the over for 5-6 minutes at 325 degrees celsius. If you are on the go, at work or you prefer a softer shell you can microwave this wrap.

5. Serve with sour cream/guacamole/fresh veggies/salad/soup. Enjoy!

Bonus** If you care to make the filling even spicier you can add tobasco sauce during the cooking.

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