Stove-cooked mexican wraps
This is a very easy recipe for when you're on the move!
It can be adapted endlessly, depending on personal preference (you can use seasonal vegetables, grated cheese and chicken, for a non-vegan version).
Time taken:
Preparation time: 5 minutes
Cooking time: 10 minutes + 5 to warm the wraps
Total time required: 15 minutes
Utensils required:
• A stove
• A saucepan
• A frying pan
• A tablespoon and a spatula
• A chopping board
• A knife
Ingredients for 6 wraps:
• 400g of diced tomatoes
• 70g of corn
• 170g of kidney beans
• One pepper
• One carrot
• One teaspoon of guacamole seasoning
• A large pinch of salt
• 6 tortilla wraps
• A little guacamole and a few salad leaves to serve
Instructions
1. Prepare the vegetables: Dice the pepper and carrot.
2. Place the tomatoes in a large saucepan, add the corn, beans, pepper and carrot.
Add seasoning, salt and pepper, and stir.
3. Leave to simmer for 10 minutes until the vegetables are softened but still crunchy.
4. Deposit a ladleful of the mixture onto a tortilla wrap and fold securely so contents don't spill out.
5. Heat a frying pan for a few seconds and warm wraps over a low heat for one minute on each side.
6. Serve warm, with a salad and a little guacamole🥑
Enjoy your meal!
Share your creations on social networks using #quechua
