Boots mexican bean wrap?

LaDiva_2

I am addicted to Boots Mexican bean wraps and as I am trying to cut back on costs I was wondering if anyone else loves these wraps and has found a good recipe to recreate them at home?
I am struggling to find a recipe that tastes anywhere near the same.

Chopsie&Chelvis

LaDiva wrote: »

I am addicted to Boots Mexican bean wraps and as I am trying to cut back on costs I was wondering if anyone else loves these wraps and has found a good recipe to recreate them at home?
I am struggling to find a recipe that tastes anywhere near the same.

I don't know the recipe, but just wanted to subscribe as I love them too! Would like to know how they make them so yummy.

yumyums

It's been a while since I've had one but they are nice! It used to annoy me when there'd only be cheese on half the wrap though
I can't remember exactly what was in them. Could you try a tin of cooked beans, some grated cheese and some coriander? Actually, next time you get one, post the ingredients on here and we can try to figure it out!

Miss_Scrooge_2

Haha I like how they call them "Mexican wraps", because chances are, people wouldn't know what a burrito is. I don't know the specific recipe for the Boots wrap but this is how to make an authentic bean burrito:

Flour tortillas, plain rice, refried beans (all supermarkets should stock these - if not, Waitrose definitely does down the cuisine aisle), salsa, grated cheese (plain cheddar works well) and soured cream. You could also add some guacamole too.

Cook and drain the rice and mix it with the refried beans and salsa to form the burrito filling. Put a couple of heaped table spoons of the filling onto a warm tortilla, add a generous amount of cheese, then soured cream and guacamole.

knittingcathy

I have never had the wraps from boots but love these and so easy to make.
http://www.shutterbean.com/make-your-own-freezer-burritos/
I use coriander for cilantro.

shaun_from_Africa

I use coriander for cilantro.

Cilantro is coriander. It's just the term that the Americans use.
In England, coriander can mean the seeds or the leaves of the plant, but in the USA, the seeds are called coriander and the leaves are called cilantro.

Memory_Girl

knittingcathy wrote: »

I have never had the wraps from boots but love these and so easy to make.
http://www.shutterbean.com/make-your-own-freezer-burritos/
I use coriander for cilantro.

Brilliant recipe - thanks. Will make these for DS2 tonight.

Erm? Isn't cilantro just another name for coriander anyways? I've been merrily subsitituting the two for years?

Beetles off to look in herby book

MG

Stephen_Leak

You can make your own Refried Beans ...

REFRIED BEANS

These are only fried once. The name is due to a mis-translation. In Castilian Spanish and English, the prefix re- indicates that something is done more than once. However, in Mexican Spanish, the prefix re- indicates that something is done well. As this dish is Mexican, its name, frijoles refritos, is in Mexican Spanish and translates into English as “well-fried beans” and not “twice-fried beans”.

Serves 2 - 3

INGREDIENTS

420g tin of baked beans
400g tin of red kidney beans
1 chilli pepper
1 onion
1 tablespoon of oil

FRESH CHILLI PEPPER WARNING!

When you chop up fresh chilli peppers be careful and avoid getting juice on your hands. If you touch your eyes, mouth or other ‘sensitive areas’, even an hour after chopping them, they will smart and burn. So wash your hands or wear rubber gloves.

METHOD

Open the tins of beans and drain off the water. Cut the top off the chilli pepper, cut it in half and scrape out the seeds, then chop it into pieces. Peel the onion and chop it into pieces.

Put the beans into a bowl. Add the chilli. Mix thoroughly.

If you have a food processor, put the beans and chilli in it and blend them to the desired consistency. If you have a hand blender, put the beans and chilli into a bowl and blend them to the desired consistency. If you don’t have a food processor or hand blender, put the beans and chilli into a bowl and use a potato masher or fork to mash them to the desired consistency. The desired consistency is like porridge or double cream. If required, add a little bit of water.

Put the oil into a frying pan on a medium heat. Add the onion. Fry the onion for about 5 minutes until it is soft. Stir frequently to stop them sticking.

Add the beans and chilli. Mix thoroughly. Fry for about 5 minutes. Stir frequently to stop it sticking.

ADDITIONS & ALTERNATIVES

Use dried beans, but these will need to be soaked and boiled first.

Use other beans, especially pinto beans, which are the authentic Mexican cowboy bean.

If you can’t find just one chilli pepper, use 1 teaspoon of chilli powder.

Add 2 rashers of bacon, chopped into 1cm (½ inch) pieces, or 50g of chorizo, sliced, at the same time as the onions.

Add 1 teaspoon of ground cumin. Cumin comes from Asia, but the Spanish brought it with them to the New World, where it is now widely used in Tex-Mex cuisine.

Add 2 teaspoons of parsley, which is reputed to reduce the wind generating capacity of beans.

TIPS

Let it cool and reheat it, as the flavour of chilli improves with reheating.

... and salsa ...

FRESH RED SALSA

Enough for a large bag of tortilla chips

INGREDIENTS

1 small green chilli pepper
1 small pack of fresh coriander
1 clove of garlic
½ an onion
½ a red sweet pepper
2 tomatoes
1 tablespoon of olive oil

FRESH CHILLI PEPPER WARNING!

When you chop up fresh chilli peppers be careful and avoid getting juice on your hands. If you touch your eyes, mouth or other ‘sensitive areas’, even an hour after chopping them, they will smart and burn. So wash your hands or wear rubber gloves.

METHOD

Cut the top off the chilli pepper, cut it in half and scrape out the seeds. Wash the coriander, shake it dry and then pick the leaves off the stalks. Peel the garlic. Peel the onion and cut it in half. Use one half and save the other half. Cut the top off the sweet pepper, remove the middle bit with the seeds and cut it in half. Use one half and save the other half. Cut the tomatoes into quarters and remove any hard bits.

If you have a food processor, coarsely chop the onion, sweet pepper and tomatoes. Put all of the ingredients into it and blend thoroughly.

If you have a hand blender, coarsely chop the onion, sweet pepper and tomatoes. Put all of the ingredients into a bowl and blend thoroughly.

If you don’t have a food processor or hand blender, chop the chilli pepper, coriander leaves, garlic, onion and sweet pepper into tiny pieces. Chop the tomatoes into 5mm (¼ inch) pieces. Put all of the ingredients into a bowl and mix together thoroughly.

Leave for 30 minutes for the flavours to mix.

ADDITIONS & ALTERATIONS

The green chilli pepper and red sweet pepper are important for the appearance of this dish. You could use a red chilli pepper and a green or yellow sweet pepper and it will taste the same, but it won’t look the same.

If you can’t find just one small green chilli pepper, use ½ a teaspoon of chilli powder.

Use ripe tomatoes, even any that are a bit over-ripe and going a bit soft.

Use extra virgin olive oil for preference, but normal olive oil will do.

shaun_from_Africa

REFRIED BEANS

These are only fried once. The name is due to a mis-translation.

Well you learn something every day.
Now all I need to do is to find the right place to drop this into conversation to make me look intelligent!

yumyums

I love refried beans (I think the name refritos roughly translates as "well fried" but has been mistranslated as refried) but had a boots mexican bean wrap today and the beans are just boiled in salted water.
The wrap contains the cooked beans, a tomato salsa, mild cheddar cheese, soured cream, lettuce, jalapenos & coriander though to be honest I couldn't taste the jalapenos or coriander and I'd add more if making it myself.
I think it should be easy enough to replicate... what have you tried so far and what didn't you like about it?