Chimichanga (Vegetarian Tortilla Wraps)

For five people (quantities for ten are given below)

1 x 400g tin of borlotti or pinto beans, drained
4 tbsp crème fraiche (about 60g)
2 tbsp lemon juice (about ½ of a lemon)
½ tsp dried rosemary
3-4 spring onions (about 80g), trimmed
ground nutmeg
pepper and salt
250g mashed potatoes (fresh or instant ones made with whole milk)
5 flour tortilla wraps
400g prepared coleslaw
250g red cabbage, chopped
120g Cheddar cheese, grated

Method

1. Place the drained beans, the crème fraiche, lemon juice, rosemary and and green onions plus nutmeg and pepper to taste in a food processor. Process the mixture until it forms a thick green puree.
2. If using instant mashed potatoes, make it up with the milk according to packet instructions.
3. Mix the broad beans mixture into the potatoes and add more nutmeg, pepper and salt if necessary.
4. Spoon the mixture into the tortilla wraps, topping it with coleslaw, red cabbage and cheese. Roll up the tortillas, place them on a serving plate, seam-side down. Cut them in half, if wished, and serve.

Each serving provides:
Kcal: 421
Protein: 14.5g
Fat: 33.1g (of which saturated fat 11.2g)
Carbohydrate: 19.8g (of which sugars 7.4g)
Fibre: 8g

Nutrition Points:

a) This dish is high in Vitamin C.
b) This recipe has a medium amount of calcium.

Serving Suggestions:

c) You can add other vegetables such as sliced red peppers or grated carrots instead of the red cabbage!
d) Tortilla wraps are also a great way to serve up cooked rice with meat or canned beans and with chopped cooked or raw vegetables. Season these mixtures, if wished, with chilli sauces, meat sauces and other condiments.
e) You could also flavour with thick purees or nut butters, as well as with different herbs and spices – the combinations are endless!
f) Balance your tortilla wrap creations with fresh salads for a light meal and, in cold weather, you could also serve them with your favourite soups.

For ten people

2 x 400g tins of borlotti or pinto beans, drained
8 tbsp crème fraiche (about 120g)
4 tbsp lemon juice (about ½ of a lemon)
1 tsp dried rosemary
6-8 spring onions (about 80g), trimmed
ground nutmeg
pepper and salt
500g mashed potatoes (fresh or instant ones made with whole milk)
10 flour tortilla wraps
800g prepared coleslaw
500g red cabbage, chopped
240g Cheddar cheese, grated

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