One of my favourite cuisines of all time is Mexican. Unfortunately central American food doesn't have a wide range of vegetarian dishes meaning I'll rarely pick out a Mexican restaurant is heading out for dinner.
So this puts me back in my kitchen, which to be fair is my natural habitat. Cooking up my own veggie friendly tortilla recipe which I do very often as it's a quick recipe and I regularly end up putting the mixture in a box and taking a packet of tortilla wraps to work.
Ingredients:
one onion, chopped
half a pepper, sliced (you can use more but I'm not a pepper person)
5 or 6 mushrooms sliced
one can red kidney beans
one small can sweetcorn
one tablespoon tomato puree
one teaspoon each of cayenne chilli pepper, ground turmeric and flaked chillis
some spinach
tortilla wraps
Method:
1. Fry the onions and garlic with some oil until soft
2. Add the peppers and mushrooms and fry for 3 or so minutes
3. Add the sweetcorn and kidney beans, mix, then...
4. Add the chopped tomatoes, stock cube, puree and spices, bring to the boil
5. Take off the heat and divide between tortillas (or put in a lunch box)
6. Decorate with spinach (if eating straight away)
7. Wrap up and munch!
Lots of tortilla love!
