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Quick Beef Wraps and Chilli Beans

Mexican Chilli Beans

Wraps seem a little like cheating for dinner to me, I don’t know why.  Maybe it is because a wrap is generally a lunch meal. My kids think it is a huge treat to have wraps for dinner.  They have just  returned home from a visit to their grandparents and were drawing tacos and burritos. I couldn’t find out why they had started drawing food images instead of the regular army, family and kinder themed pictures.  I asked if they ate them, it their cousin was talking about them or drawing them but couldn’t quite work it out.

We have home made tacos reasonably often so I decided to recreate a burrito type meal for them.  This recipe was created taking some things from the garden and bits and pieces from the pantry. It is loosely based on this recipe for burritos that I posted back in the early days of this blog and my home made baked bean recipe. I wanted to give the beans more of a Mexican spin and I cooked them quickly in the pressure cooker. All in all, this was a quick family meal that kept everyone happy.

My four year old skipped the beans due to the chilli I added to them. He is not quite at the point where he will try spicy food.  I used fresh spinach from the garden as the kids prefer to eat spinach rather than lettuce.

Mexican Chilli Beans

Quick Beef Wraps and Chilli Beans
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • Pressure Cooker Chilli Beans
  • 425 gram tin cannellini beans rinsed
  • 425 gram tin tomatoes
  • 1 dried chipotle chilli soaked in hot water and then chopped
  • 1 teaspoon red wine vinegar
  • 1 carrot diced
  • ½ cup black turtle beans
  • Salsa
  • 1 small capsicum diced
  • 250 grams cherry tomatoes
  • pinch salt
  • ½ avocado diced
  • drizzle extra virgin olive oil
  • ½ lime juiced
  • fresh coriander leaves
  • drizzle red wine vinegar
  • Sauce
  • 4 tablespoons plain yogurt
  • 1 lime juiced
  • Beef Wraps
  • ½ tablespoon coconut oil or cooking oil of choice
  • 1 small red onion diced
  • ½ teaspoon cumin
  • ¼ teaspoon white pepper
  • 1 teaspoon paprika
  • 2 garlic cloves chopped
  • ½ teaspoon celery seed
  • 500 grams beef strips
  • Wraps
  • Wraps of choice
  • fresh baby spinach leaves
  1. To make the beans add ingredients to the pressure cooker and set to cook for 30 minutes
  2. Combine all of the salsa ingredients and set aside
  3. Combine the yogurt and lime juice to make the sauce and set aside
  4. Turn on the oven to warm
  5. To a warm pan add the coconut oil and then the onion and garlic
  6. When the onion and garlic begin to soften add the spices and stir
  7. Add the wraps to the oven to warm
  8. Add the meat and stir for a few minutes until cooked
  9. To the warm wraps spread some sauce then add the meat and some spoons of salsa, then baby spinach, roll, fold and serve
  10. Serve the beans on the side or add them to the wraps also if you wish
  11. Add fresh chilli for the adults (optional)
If you can not find dried black turtle beans substitute with an alternate bean eg: kidney beans, chick peas or similar.
If you do not have a dried chipotle chilli, use the tinned variety in adobe
Beef Wraps and Chilli BeansQuick and healthy, I think we will be eating them more regularly over the warmer months. I enjoyed being able to add the beans to make the meal feel more substantial for Mr Fresh and he enjoyed the left overs for his lunch the next day.

Are you a fan of wraps at your place?


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{ 1 comment… add one }
  • Krista October 9, 2015, 4:10 pm

    We don’t eat wraps often, but I found some sourdough ones that we really like, especially for burritos. 🙂 These sound great!

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