- Brown Rice
- Tin of re-fried beans
- Packet of Old El Paso Spice mix, or much better your own perfect blend of chilli, paprika and other powders (organic of course)
- Quorn mince or mushrooms
- 2 onions
- Tin of tomatoes
- Tin of kidney beans
- Peppers, thinly sliced
- Sour cream if you wish
- Cheese, grated (if you must)
My brother also kindly donated a jar of salsa, which I sniffily refused, he then left behind half eaten and I now have to come up with another recipe for.
- Cook the rice for 40 mins
- chop the onion and fry for 5-10 mins in some water, add the quorn, spice mix, kidney beans and tomatoes and heat through
- heat the re-fried beans in a saucepan
- warm your wrap in a large frying pan
- layer the wrap with strips of quorn mixture, re-fried beans, lettuce leaves, sour cream and peppers.
- Add the rice to the strips, or eat it alongside the wrap. Of course you can leave the wrap out completely and opt for the less challenging just rice option.
I really like serving this kind of dish when there are plenty of people diving in. It feels great having loads of different pans and dishes, pots and sauces lying around the table and everybody helping themselves.
I also think that it is a great way of cutting down how much meat is eaten at a meal. I am vegetarian and so my recipes here are just so. However I also cooked a chicken version and managed to spread one chicken breast between 3 meat eaters. Such is the beauty of tins of re-fried beans, brown rice, peppers and salad.
Having been happy snappy with the camera, taking holiday pics of the children frolicking, I have to say that these were the last of the photographs that I eked out of the camera. Technical difficulties are clearly going to be the theme this week, so bear with me for tomorrow’s making Tempeh recipe, which should it seems be full of photographs.