Mixed Bean Mexican Wraps

Mixed Bean Mexican Wraps
Mixed Bean Mexican Wraps
I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn't disappoint. I use cheap baked beans in place of haricot beans, as they are simply haricot or borlotti beans slathered in sauce – but usually for a third of the price of a tin of plain haricot or borlotti beans. Eat warm on toast, with rice, or stuffed in a pitta bread with lashings of cheese for lunch. Eat from the bowl, water it down and eat it as a soup, or eat it straight from the pan in the name of ‘testing’. Or, for a slightly Mexican twist, have it with tortillas, some grated cheese, sliced red onion and lettuce, with some lime or lemon to squeeze over.
  • Preparing Time: 20 minutes
  • Total Time: 45 minutes
  • Served Person: 4
vegan vegetarian white meat free tree nut free nut free contains gluten contains red meat shellfish free dairy free
  • 1 clove garlic
  • 1 onion
  • 1 tsp sugar
  • 4 tbsp vegetable oil
  • 3 tsp paprika
  • 1 vegetable stock cube
  • 1 400g kidney beans
  • 1 400g baked beans
  • 1 400g chopped tomatoes
  • 1 tsp marmite
  • 8 flour torilla
  • Carbohydrate 4.443575 g
  • Cholesterol 0.117 mg
  • Fat 10.5814725043822 g
  • Fiber 1.08460003598034 g
  • Protein 0.76477 g
  • Saturated Fat 0.829245437822751 g
  • Serving Size 1 1 Serving (42g)
  • Sodium 302.136 mg
  • Sugar 3.35897496401966 g
  • Trans Fat 0.159887687553329 g
  • Calories 112 calories

My Go-To Quick Meal: Mixed Bean Mexican Wraps

As a busy mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. That’s why I’ve perfected this recipe for Mixed Bean Mexican Wraps – a dish that’s both quick and incredibly versatile. It’s a staple in my home, and it’s become a family favorite. It all started with a beef goulash recipe, but over time, I’ve adjusted it to suit our tastes, making it a sweet and savory symphony of flavors.

The best part? It's incredibly budget-friendly. I discovered a fantastic shortcut using inexpensive baked beans. These are essentially haricot or borlotti beans already dressed in a tasty sauce, and they cost a fraction of the price of buying plain beans. This little trick has been a game-changer for stretching my grocery budget without compromising on taste. It's all about finding those smart swaps that let you enjoy delicious, home-cooked meals without breaking the bank.

The beauty of this recipe lies in its adaptability. On busy nights, I often serve it warm on toast, a simple yet satisfying meal. Sometimes I’ll add it to rice for a heartier dish. Or, when I want a more substantial lunch, I’ll stuff it into pita bread with lots of melty cheese. The possibilities are endless. One of my kids prefers to eat it straight from the bowl, another loves it as a kind of thick soup, and my husband, true to his nature, enjoys testing a spoonful straight from the pan. It doesn’t matter how you eat it; the flavor consistently delights!

But my current favorite way to enjoy this is as a Mexican-inspired wrap. The combination of the hearty beans, the vibrant spices, and the fresh toppings creates a truly delightful culinary experience. The slightly spicy beans, wrapped in warm flour tortillas, offer a great textural contrast that adds to the overall satisfaction. A sprinkle of cheese, crisp lettuce, and some thin slices of red onion add to the feast, making it a balanced and satisfying meal that everyone in the family will love. A squeeze of fresh lime juice really brightens up the flavors, giving it that perfect zesty kick.

This recipe isn’t just quick and adaptable; it's also packed with flavour. The paprika brings a lovely warmth, and the hint of Marmite adds an unexpected savoury depth that elevates the dish beyond the ordinary. I’ve been asked countless times for the recipe, and I'm thrilled to finally share it. It's more than just a meal; it's a testament to the simple pleasures of home-cooked food, and a perfect example of how a few simple ingredients can create a memorable and delicious meal, even on the busiest of days.

Beyond the practicality, this recipe holds a sentimental value. It represents those moments of shared meals, laughter around the table, and the simple joy of nourishing my family with food made with love. It’s more than just beans and tortillas; it’s a taste of home, a symbol of togetherness, and a reminder of the precious moments that make life worthwhile. Each spoonful is a story, a narrative of family, love, and the simple pleasure of a perfectly imperfect meal.

So, go ahead, give it a try. Let me know how you adapt it to suit your own taste, and what delightful variations you create. Perhaps you'll find your new favorite weeknight meal, just as I have.

Step-by-step

    • First, drain and rinse the beans. Empty the kidney beans and baked beans into a colander, and blast under cold water to get rid of the tinned taste and the sauce from the baked beans. When well rinsed, set to one side.
    • Peel and chop the onion and peel and finely slice the garlic. Place in a frying pan with the oil and paprika, and cook on a low heat until the onion is softened.
    • Add the chopped tomatoes, marmite, crumbled stock cube, sugar and half a tin of water (using one of the bean tins as a guide), and stir well.
    • Simmer gently for 15 minutes until the sauce is thick and glossy.
    • Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes.
    • Serve, devour, have seconds, and enjoy!
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