This classic tex-mex recipe is inspired by 'refried black beans', a traditional staple of the Mexican kitchen. Yes, it seems like a lot of beans but it forms into a paste and is just right for 8 big wraps. Two more tips: don't be afraid to use lots of coriander in the Guacamole and when in doubt, add more lime juice!
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Tortilla wraps (whole wheat)
Canned black beans
4 tea sp
4 tea sp
2 tea sp
Creme fraiche (or oat fraiche)
Smoked paprika powder
- Dice onion and mince garlic
- Cut tomatoes into cubes
- Cut avocados into cubes
Key to success: Crush at least half of the beans and let it simmer on high enough heat so the water evaporates. This creates a thick paste with a richer flavour. If you want more information, search for 'refried black beans'.
medium heat ~4 min
Add garlic, cumin, smoked paprika powder and chilli flakes
medium heat ~2 min
Add black beans (including the liquid of the can) and half of the tomatoes
season with salt and pepper, bring to a boil and keep at medium heat so that water keeps boiling off and a paste is formed. With the back of a spoon, crush half of the beans ~20 min
Make Guacamole: add avocados and remaining tomatoes in a bowl
mash with a fork until it has the right structure, season with salt and pepper, and squeeze one lime ~10 min
Spread creme fraiche (or oat fraiche) over the wraps, add black bean mix, guacamole and fresh coriander.
Don't forget to add more lime juice 🙂