Mexican Tortillas
with Feta and Black Beans
This weather is so beautiful on the island at the moment, it’s almost like we’re somewhere like Mexico! Sadly, we can’t buy you a one way ticket there, but we can make your tastebuds feel like you’re there. So get ready for a flavour bonanza with our Mexican tortillas, packed with creamy black beans and salty feta. And don’t worry, Patrick has added in few pinches of Mexican spices to the mix and a spritz of lime juice so your mouth will be saying “ay ay AY” with every bite. ¡Buen provecho!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Brown Basmati Rice
1
Red Onion
1
Green Pepper
1
Baby Gem Lettuce
½
Mexican Spice
1
Smoked Paprika
1
Chopped Tomatoes
1
Organic Black Beans
3
Feta Cheese
(Contains Milk)
½
Lime
4
Sour Cream
(Contains Milk)
5
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Boil a medium size pot of water with ¼ tsp of salt. Once it comes to a rapid boil add the brown rice (rinse the rice first) and cook for 25 mins. Drain and keep to the side. Tip: Make sure the water is rapidly boiling to cook the rice faster.
Peel and chop the onion in half lengthways before slicing into thin half moon shapes. Remove the core from the pepper and slice into small bite-sized chunks. Slice the baby gem lettuce widthways into really thin shreds.
Heat 1 tbsp of olive oil in a pan on high heat. Once hot add the pepper and cook for a few mins until slightly browned off. Season with a pinch of salt and pepper. Remove and keep to the side.
Add another drizzle of olive oil to the pan and cook the onions for 8 mins on medium heat. Season with a pinch of salt and some pepper. Tip: You want to get the onions nice and soft with a little bit of colour. Add the Mexican spice and the smoked paprika to the onions and stir for a minute. Add the tinned tomatoes with ¼ tsp of sugar (if you have some) and turn the heat to medium-low. Leave to simmer for around 10 mins until the tomato sauce has thickened.
When the sauce has thickened, stir in the black beans and the peppers and take off the heat.
Once the rice is cooked and drained, crumble the feta into it and stir together. Grate a bit of lime zest in a bowl and mix together with the sour cream along with ½ tsp of lime juice.
Put a little pile of all the ingredients into the middle of each tortilla wrap. Fold the left and right hand side into the middle then roll the tortilla up (see pic!).
You can eat the tortillas straightaway, but we recommend cleaning your frying pan and putting it back on high heat. Then placing your tortillas in the pan until golden and crispy on all sides. Serve with the sour cream mixture on the side - Arriba!
