Aren’t we always on the lookout for budget-friendly, easy weeknight meals? Well, look no further. These veggie wraps are the perfect answer to making the most of a tight budget without sacrificing flavour, nourishment or eye-appeal.
Assemble these wraps any way you like, guided by your creative flair and whatever ingredients you have in the fridge.
Hasta luego (AHS-tah LWAY-goh which is Mexican-Spanish for ‘see you later’)
You will need
1 tsp olive oil
1 can red kidney beans, drained and rinsed
2 Tbsp Pesto Princess Red Pesto
2 large tomatoes
1 small red onion
2 large avocados
1 Tbsp Pesto Princess Chimichurri Sauce
2-3 fresh limes
250 ml sour cream
1 cup frozen corn, thawed in hot water and strained
Small bunch of spring onion, finely sliced
1. Heat the oil in a medium to hot pan, add the red kidney beans and gently heat through before mixing in Pesto Princess Red Pesto. Set aside.
2. Finely dice the tomatoes and red onion for the salsa, mix together and season to taste.
3. Halve and pip the avocados for the guacamole, then cut a crisscross pattern into the flesh before scooping out into a bowl. Add Pesto Princess Chimichurri and the juice of one lime before roughly ‘mushing’ with a fork – you still want a nice chunky consistency.
4. Place sour cream, corn, spring onion, coriander and lime wedges in individual bowls alongside warm red kidney beans, guacamole and salsa for everyone to make up their own wrap.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Oldenburg Grenache Noir 2014
Grenache Noir is a well-known southern French grape and on its own, makes a gem bright wine, with wonderful flavours which are perfect for the Vegetarian Mexican Wraps.
It looks like Bottled under cork in a Burgundy shaped bottle. Both the foil and the label are printed silver on black with the variety printed in red. In the glass, the wine is ruby opaque at the core which pales out to garnet at the rim.
It smells like A generosity of ripe mulberries and roadside brambles, undertow of charcuterie and the finely applied oak.
It tastes like For me, with a palate used to the usual suspects, Cabernet Sauvignon, Merlot and Syrah, this is a joy of southern French flavours. The berries of the nose continue as flavours on the palate, interspersed with spice. The mouth-feel is well balanced, with the oak and acidity and tannins all woven together in the long gentle waning aftertaste.