Quick & Easy Black Bean, Courgette & Olive Chilli Wraps
A quick, easy chilli with the addition of olives – not traditionally a South American ingredient, but it works very well indeed. If you haven’t tried black beans before, give them a go – they are also known as turtle beans (and not the same as black-eyed beans). The recipe offers a a home-made version AND a cheat’s version (using sauce in a jar) – it’s up to you!
Top Tip: try it served with one of our our simple to make sour cream recipes – Cashew Cream or Silken-Tofu Sour Cream
Alternatively, buy Tofutti’s Sour Supreme or a good plain vegan yoghurt such as Sojade, Alpro, Tesco. (If you prefer a different type, CoYo’s coconut-milk yoghurt is creamy, rich and amazing though more expensive).
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
25-30 minutes
Cuisine
Mexican, Central and South American
Meal
- mains
- sides-light-meals-and-salads
Servings
2
Ingredients
From scratch version
- 1 tsp olive oil or a couple of squirts of oil spray
- ¼ red onion, chopped quite small
- 2 courgettes, diced quite small
- ½ green chilli, seeds removed and chopped very small OR ½ tsp chilli powder
- ¼ tsp salt
- 2 cloves of garlic, crushed
- 1/3 cup black olives, chopped (a medium handful)
- Spice mix: ½-1 tsp cumin powder + ½ tsp coriander powder
- 3 large tomatoes, chopped roughly
- 1 tin of black beans or 240g home-cooked – drained and rinsed. Use kidney or pinto if you can’t find black beans
- Corn tortillas or wheat-based wraps of your choice – use a gluten-free version if appropriate
Cheat’s version
- 1 tsp olive oil or a couple of squirts of oil spray
- A stir-fry pack containing courgette and onion (and anything else you like)
- 1-2 tsp garlic puree
- 1 jar of fajita sauce with spice pack in the lid, eg Aldi or Santa Maria
- 1 tbsp tahini or cashew butter (optional, but it adds a lovely creamy taste and is a good source of nutrients too)
- 1 tin of black beans or 240g home-cooked – drained and rinsed. Use kidney or pinto beans if you can’t find black
- 1/3 cup black olives, chopped (a medium handful)
- Salt to taste
- Corn tortillas or wheat-based wraps of your choice – use a gluten-free version if appropriate
Options
- Tomato salsa – bought or home-made
- Chopped avocado – the ‘ready-to-eat’ variety tend to be more reliable
- Fresh coriander
- Sour cream, bought or made – see above for links to two simple recipes
Instructions
FROM SCRATCH VERSION
- Heat the oil/oil spray in a medium-large saucepan or wok then add the red onion. Gently fry until softened then add the tomatoes, cooking and stirring for a few minutes until they’ve melted down a bit. Add the courgette now also with the salt and cook everything for several minutes, until the courgette starts to brown.
- Add the garlic and spices and cook for a couple of minutes more.
- Add the black beans. Add the tahini or cashew butter just before stirring, amd let it melt in completely. Taste and season with salt if necessary.
- Meanwhile, warm the tortillas or wraps – microwave for half a minute then test and warm through more if necessary – just make sure they don’t go hard. Alternatively, wrap in foil and warm in a medium oven for about 10 minutes.
- Serve the chilli with the wraps on the side and any of the options you like.
CHEATING VERSION
- Heat the oil/oil spray in a medium-large saucepan or wok then tip the stir-fry pack into the pan and cook it up quickly. Add the garlic puree and, olives and spice pack from the sauce lid and cook in for a minute or two.
- Add the fajita sauce, the tahini/cashew butter if using plus the black beans and olives. Cook for about 3 minutes until the sauce has absorbed all the flavours.
- Warm the tortillas gently – microwave or oven – making sure they don’t go hard, especially in the microwave.
- Serve the chilli with the wraps on the side and any of the options you like.
Keywords
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