As our regular reader will know, we are desperate to reclaim some freezer space. So, on Friday evening, I removed two tubs – one labelled “black bean tortilla mix” and one bearing the legend “beef and mushroom pie filling”. And yesterday morning I fished out the packet of organic wheaten wraps that had been languishing in there for a while.
But when I opened the black bean mix, we realised that it must have been planned for a swift lunch – there really wasn’t enough in there to do supper. As far as we could tell, it was black beans, onions, garlic, tomato.
So I boiled up some potatoes (including, in an opportunistic sort of manner, enough to put towards a nice Sunday brunch), then fried them off in olive oil with some pancetta cubes, thus padding out the bean mix quite nicely. This was divided between four wraps (a big mistake – it was far too much and we ate it all [groan]), skewered with cocktail sticks.
Then we made a swift sauce from onion and garlic fried off in olive oil, a diced yellow pepper and a finely chopped red chilli, carton of chopped tomatoes (and pinch of sugar). Poured it over the wraps, scattered with chopped fresh coriander and half a package of feta. Baked in the oven for 25 minutes.