Recipe

Mushroom Bean Wrap

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Mushroom Bean Wrap

Warm toasted wraps filled with a mushroom & kidney bean mix & crunchy carrots.




Ingredients to serve 2

  • 1 stick x celery – dice finely
  • 125g x button mushrooms – chop roughly (½ cm pieces)
  • ½ sachet x tomato paste
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tin x kidney beans
  • 3g x parsley – chop leaves finely
  • 2 x wraps
  • 1½ tbsp x tomato dip
  • 1 x carrots – peel & grate coarsely
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 2 sticks x celery – dice finely
  • 250g x button mushrooms – chop roughly (½ cm pieces)
  • 1 sachet x tomato paste
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tins x kidney beans
  • 5g x parsley – chop leaves finely
  • 4 x wraps
  • 3 tbsp x tomato dip
  • 2 x carrots – peel & grate coarsely
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Mushroom bean mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the celery and mushrooms with salt and pepper and sauté for 5 minutes, then add the tomato paste, garlic and kidney beans and cook for 3-4 minutes, mashing the beans slightly with the back of a spoon. Add a little water (4 tbsp for 4; 2 tbsp for 2) if the mixture starts to become a little dry. Mix through the parsley and season with salt and pepper to taste.

Step 3

Wrap: Place in a dry pan on high heat and warm for 30 seconds a side until golden.

Step 4

Serve by spreading the tomato dip over the wrap, top with the kidney bean mix and grated carrots, then roll it up.



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