Homemade Mung Bean Wraps

Name: Homemade Mung Bean Wraps
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: 180 ml (¾ cup) mung beans; 750 ml (3 cups) water for soaking; 1 Knorr Vegetable Stock Pot; 600 ml water; 15 ml (1 Tbsp) vegetable oil; 410 g (1 tin) kidney beans or black beans; 410 g (1 tin) Mexican flavoured tinned tomatoes; 1 avocado, diced; 1 small red onion, finely chopped; 100 g grated cheddar (about 1 cup) *optional; 1 ml or pinch of salt to taste; 1 ml or pinch of pepper to taste; 1 handful fresh coriander and lime wedges for serving

4 People
70 min.
intermediate

A simple yet delicious way to eat less processed carbohydrates and a perfect alternative too for anyone avoiding gluten – these mung bean wraps will fool even the most difficult of crowds. They keep well in the fridge, and are soft and tasty and super nutritious!

Tips

Fill the wraps with whatever you like! Perfect with left over roast vegetables and feta. Or salad with chicken mayonnaise.

These wraps freeze well, simply pop a layer of clingfilm or baking paper in between each wrap, cover well and freeze. Reheat by popping them under a clean damp cloth and microwaving for 30 seconds.

Ingredients

For the Wraps

180 ml (¾ cup) mung beans
750 ml (3 cups) water for soaking
1 Knorr Vegetable Stock Pot
600 ml water
15 ml (1 Tbsp) vegetable oil

For the Mexican Bean Filling

410 g (1 tin) kidney beans or black beans
410 g (1 tin) Mexican flavoured tinned tomatoes
1 avocado, diced
1 small red onion, finely chopped
100 g grated cheddar (about 1 cup) *optional
1 ml or pinch of salt to taste
1 ml or pinch of pepper to taste
1 handful fresh coriander and lime wedges for serving

Cooking Method

Soak the beans in the 750ml (3 cups) water for 24 hours.
Drain.
Pour into a food processor, add the Knorr Vegetable Stock Pot and the 600ml of water and process until smooth.
Scrape the sides down if needs be and make sure you get it as smooth as possible. Add a drop of oil to a non-stick pan.
Add 2-3 Tbsp of the batter to the pan and working quickly and carefully – rotate the pan to spread it out thinly on the surface of the pan.
The wraps start cooking quite fast so keep an eye on them – you can see it set as it cooks. When it looks set right through, carefully flip them and cook for 2 minutes on the other side.
Repeat until all the mixture has been used.
To make the filling, heat the beans and Mexican canned tomato in a small saucepan, season to taste with salt and pepper.
Fill each wrap with the bean mixture, add avocado, red onion, a sprinkling of cheese and coriander and serve with a wedge of fresh lime.