Spicy Bean and Feta ‘’Crunch-Wraps’’

4 People
30 min.
easy

This combination of red kidney beans, feta, and Rajah Flavourful and Mild is the perfect flavour explosion for a crunchy plant-based lunch in a hurry.

Ingredients

Tortilla Wrap

4 large tortilla wraps

Filling:

½ onion, finely chopped
1 tbsp vegetable oil
1 tbsp Rajah Flavourful and Mild curry powder
1 tin x 410 g tinned red kidney beans, drained
½ tin x 205 g Mexican-flavoured canned tomato
1 cup crumbed feta cheese
1 ½ - 2 cups corn chips
½ cup sour cream

Tomato salsa:

½ cup mixed heirloom tomatoes, diced
½ red onion, finely diced
1 tsp vinegar
Robertsons salt and black pepper, to season
pinch of sugar

Cooking Method

To make the filling, fry the onion in the oil over medium heat for 5 minutes. Add the Rajah Flavourful and Mild curry powder and cook for a minute then add the kidney beans and canned tomato. Season well with Robertsons Salt and Black Pepper and cook for 10 minutes. Keep a close eye on it and stir it about every 2 minutes.
Remove from the heat and set aside.
Cut a slit into each of the wraps - stopping when you hit the centre.
Put the spicy bean mixture on ¼ of the wrap, the sour cream and corn chips on the next ¼ and then the cheese on the 3rd ¼. Now fold each ¼ onto another ¼ until you end with a triangle parcel.
Toast in a medium-hot pan for 5 minutes on a side.
Serve with salsa.