Recipe for Spicy Frijoles – chipotle, kidney beans, chorizo and melted cheese
1/4 onion – peel & slice thinly
1/2 tsp dried oregano
1/2 clove garlic – peel, grate finely & chop
1 chorizo sausages – slice at an angel (½ cm)
1/2 stick celery – chop finely
1/4 tin kidney beans – drain
1/4 bell pepper – deseed & slice
1/2 tsp chipotle tabasco (medium heat)
1 spring onion – slice thinly at an angle
20g mature cheddar – grate coarsely
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Chorizo & kidney beans: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt, oregano, garlic and chorizo and cook for 5 minutes. Then add the celery, kidney beans, green peppers and tabasco and sauté for another 3 minutes. Season with salt and pepper, then add in the spring onions.
Wrap: Place in a dry pan on medium-high heat and spoon in a portion of the chorizo & kidney beans. Scatter over the grated cheddar (make sure you get some of the cheese all the way to the edges of the wrap). Fold the wrap in half (the melted cheese will help the wrap stick together) and toast for 1 minute a side. Use and egg lifter to flip the wrap gently, to toast on the other side.
Serve the frijoles while they’re still warm.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.