I have to admit, I’ve never really given the bean wrap a chance. Always the last, sad looking wrap on the shelf in Boots, I always felt a bit sorry for it but never sorry enough, to actually buy it and eat it. So what’s changed? Someone else bought me one and I ate it out of politeness and to my astonishment, I rather enjoyed it! I mean it was no falafel wrap but I remember thinking ‘I can work with you my beany little friend, in fact, I shall call you Claire Beany, after the great Claire Sweeney’. Hey, remember Brookside?
Anyway, I ate Claire Beany (it’s what she would have wanted) and now, thanks to her, I have created the ultimate bean wrap in all it’s smoky glory. Just to clarify, Claire Beany was never a real person, she was a Mexican bean wrap from M&S. Claire Sweeney however is a person, not a wrap… Enjoy!
Smoky sweet potato & bean wraps
Serves 4 / Hands on time 25 mins / Total time 45 mins / V Vn* ❄
1 tsp olive oil
1 medium sweet potato
½ medium onion, chopped
1 large garlic clove, crushed
1 tsp smoked paprika
2 tbs tomato puree
Pinch of chilli flakes
1 can of kidney beans or mixed beans, washed and drained
1 corn on the cob or 1 small can of sweetcorn, drained
4 large vegan wraps
2 handfuls fresh spinach or cos lettuce
1 avocado, peeled and sliced
4 tbs Greek or plain yogurt
40g cheddar cheese
Chilli sauce (optional)
Baking paper or foil to wrap
*Make it vegan: Leave out the cheddar altogether and serve with vegan coconut yogurt.
Tip: Make the bean mixture the night before and refrigerate over night along with the baked sweet potato. Make the wraps up in the morning and take to work. This recipe easily makes 4 lunch wraps.
1. Preheat the oven to 200°C/180°fan/400°F/gas mark 6. Score the sweet potato carefully with a knife and stab it through the middle a couple of times. Bake in the oven on the middle shelf for 45 minutes.
2. Meanwhile, make your bean filling. In a large pot, sweat the chopped onion in the oil for about 5 minutes on a medium heat (add a dash of water to help them steam). Once softened, add the garlic and the smoked paprika and cook for a further minute. Add the tomato puree and the chilli flakes and give it a good stir.
3. Cook for a few minutes before adding the beans. Stir and cook for a further 5 minutes before seasoning well with salt and pepper. If using a fresh corn on the cob, remove the kernels by standing on it’s head and running a sharp knife, carefully down the sides slowly (they tend to go everywhere, so proceed with care). Add the corn to the beans and continue to cook for 5-10 minutes.
4. Take the beans off the heat, cover with a lid and put to one side. Slice the cheese and the avocado ready to fill your wraps.
5. Once your sweet potato is soft, carefully remove from the oven and cut into quarters to cool it down a bit. Lay your wraps out and spread one half with a tablespoon of warm sweet potato and the other half with yogurt. Top evenly with a couple of spoonfuls of the bean mixture and a smattering of chilli sauce if using. Layer with sliced avocado, cheese, fresh spinach before seasoning with salt and pepper.
6. Move onto a large piece of baking paper or foil and fold the top and bottom of the wrap in on itself and carefully roll it up in the baking paper – this makes it easier to eat. Peel down the sides of the paper and eat like a burrito.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Forgo the cheddar and yogurt ❄– The bean mixture is suitable for home freezing once cooled. Consume within 3 months.