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.
When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!
I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x