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 one for me and I ate it out of politeness and to my astonishment, I rather enjoyed it! I mean it was no falafel wrap that’s for sure and it still needed jazzing up a bit 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 smokey 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… Oh I’m tired. Enjoy!
Smokey Sweet Potato Bean Wraps
Serves 4 / Takes 45 minutes
Make it vegan: Leave out the yogurt
1 medium sweet potato
Spray oil or a teaspoon of olive oil
Half a medium onion, chopped
1 large garlic clove or two small, crushed
1 teaspoon of smoked paprika
2 Tbs of tomato puree
Pinch of chilli flakes
2 cans of mixed beans, washes and drained (some supermarkets stock these but if they don’t, simply pick two cans of your favourites beans, cannelloni and kidney for example.
1 fresh corn on the cob (or a drained little can)
Salt and pepper
Couple of handfuls of fresh spinach
4 Tbs of plain yogurt
1 avocado, stoned and sliced
12 slices of mature cheddar cheese
1. Preheat your oven to 200°C/180°C fan. Score the sweet potato carefully with a knife and stab it through the middle a couple of times. Pop in the oven and bake for around 45 minutes.
2. Meanwhile make your bean filling. In a large pot or frying pan, sweat the chopped onions down for about five minutes on a medium heat. Add a little water if they get a little too hot, this will help them steam and cook faster. Once soft, 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 through.
3. Cook for a few minutes before adding the washed and drained beans. Give it another good mix and warm through for five minutes. Season well with salt and pepper.
4. On a chopping board, stand your sweet corn up right and with a knife, carefully slice down the sides releasing the kernels (this can be a bit messy so feel free to use a can of sweetcorn, although I prefer the crunch of fresh.) Once all the kernels are all off, add them to the bean mixture and stir through. Turn down the heat and continue to cook for a further 5-10 minutes.
5. Take the beans off the heat, cover and put to one side. You don’t want them piping hot, so just leave them to cool whilst your potato finishes cooking. Perhaps use this time to slice your avocado and cheese.
6. Once your sweet potato is soft, carefully remove from the oven and cut it into quarters to cool it down, (like the beans, you don’t want it to be piping hot). Lay your wraps out and spread one half with a tablespoon of warm sweet potato and the other half with plain yogurt. Top evenly with a couple of spoonfuls of the bean mixture and a layer of sliced avocado and cheese. Season well with salt and pepper and top with a final layer of fresh spinach.
7. Fold the top and bottom of the wrap in on itself and carefully roll it until you have, well a wrap. Don’t worry if it’s a bit messy. Serve straight away or wrap up well in foil and take it to work with you for lunch.
(I tend make the bean mixture the night before and leave it to refrigerate over night along with the sweet potato that I have already baked and roughly mashed with a fork. In the morning, I make up my wrap and take it to work with me. This recipe easily makes four or five lunch wraps but you can always half the recipe or freeze half the bean mixture if you get a bit beaned out. )
If you’ve had a go at making my bean wraps or any of my recipes, I’d love to hear about it @corrieheale email@example.com