Veggie Chimichangas

Wed, 30 March 2022

Ingredients 

• Half an onion diced
• 2 Cloves of garlic finely chopped
• 1 Carrot peeled and chopped
• 1 Red chilli deseeded, finely chopped
• 1 Heaped teaspoon of chilli powder
• 1 Heaped teaspoon of ground cumin
• 1 Heaped teaspoon of ground cinnamon
• 2 x 400g Tin of chopped tomatoes
• 200 g Tin of kidney beans
• 400g boiled lentils
• 2 tbsp Sweet chilli sauce
• 400 g Basmati rice

For the wraps

• 1 pack of tortilla wraps
• 200g tomato passata
• Fresh basil
• Cheddar cheese
• 1 tbsp of honey

To serve 

• Guacamole 
• Yoghurt

 

Method 

Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 5-6 minutes, or until softened, stirring regularly.

Add the lentils and Drain and add and kidney beans, tip in the chopped tomatoes, breaking them up with the back of a spoon.

Add the sweet chilli sauce. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 15-20 minutes, or until slightly thickened and reduced, stirring occasionally.

Now for the wraps preheat the grill on medium. Line a tray with parchment paper. Roll the chilli in the wraps tightly and then lay onto the tray. With the passata mix in some of basil chopped and honey. Spoon over the sauce over the wraps and then top with grated cheddar cheese. 

Grill for 5-10 mins and then serve with the rice, guacamole and yoghurt.