It’s been a while since i have blogged only because recently my children have become so very fussy and I don’t have time as i’ve been concentrating on my photography work!
But today I was determined to cook something super healthy and blog on the same day like I used to.
I bring with me a super duper trio of broccoli, kidney beans and sweetcorn style filling for the ever popular tortilla wrap!
So here goes…Much love D x
1 large broccoli into florets
1 tin kidney beans
1 tin tomato crushed
1 small tin of sweetcorn
1 tbsp rapeseed oil
3 shalots diced
2 garlic cloves minced
1 tsp cumin seeds
Crushed chilli flakes to taste
Salt and pepper to taste
Heat up oil and cumin seeds in a large saucepan on a medium heat. Once the seeds sizzle, cook off the shalots for a minute or so.
Toss in the broccoli with the sweetcorn.
Season with salt, pepper and chilli flakes. Mix well
Cover and cook on a low heat for 8 to 10 minutes
Put in the crushed tomatoes, kidney beans and garlic. Stir well. Cover for another 10 minutes
Now the filling is ready to put into tortilla wraps! Don’t forget the grated cheese! If you’re not vegan.
My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!
My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.
My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I…