Full of fresh flavours like crispy corn and creamy avocado, these wraps are incredibly filling and, despite the comparatively lenghty recipe, require very little work.
For the tortillas
It is of course optional to make your own tortillas. If you have the time and the interest though, they come along surpringly easily and quickly.
4 cups flour (I used a mix of chick pea and all purpose)
1 tsp salt
1/2 cup vegetable shortening
2 tsp baking soda
1 1/2 cup warm water
1. Sift the flour, sold, and baking soda together.
2. Rub in the vegetable shortening until the mixture develops a crumbly texture.
3. Slowly add the warm water and combine until it forms a sticky dough.
4. Roll in to a ball, wrap tightly, and let rest for at least 30 minutes. Divide in to eight parts.
5. On a lightly floured surface, roll each part as thin as possible.
6. Heat a dry pan and toast each part on each side until they start to blister. Remove from heat.
For the beans
3 cups dried white beans (if using canned beans, skip to step 6)
1. Preheat oven to 350 F.
2. Pour dried beans in to a large lidded pot.
3. Fill the pot until the beans are submerged under one inch of water.
4. Bake, covered, for 75 minutes.
5. Drain, return to the pot, and maintain a low heat.
6. Add your favourite spices and sauces. I used a combination of chili powder and Bajan hot sauce.
For the salsa
3 cobs’ worth of corn
1 bunch of cilantro, minced (if you don’t like cilantro, use your herb of choice)
1/2 red onion, sliced thinly (I used leftover pickled onions from this recipe)
2 tbsp tahini (or mayonnaise, yogurt, or sour cream)
1. Combine ingredients well.
To make the wraps
Lay a layer of romaine lettuce to keep the wrap from getting soggy. Layer the beans, salsa, and any toppings you like (avocado, cheese, and sprouts make a great combination). The Kitchn has a great tutorial on rolling wraps without them falling apart.