A watercolour of a folded wrap showing black beans, yellow sweetcorn and green gherkin
Generated with OpenAI gpt-image-1
Adapted from The bean burrito, reduced to what keeps in a cupboard

Black bean and hot sauce wraps

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 3 months, set by Tortilla wraps (long-life).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.1 L
Active
10 min
Total
15 min

Ingredients

  1. Oil, dried onion two minutes, then cumin and paprika for twenty seconds.
  2. Drained black beans in. Crush about half against the pan: that is what holds the filling together without cheese.
  3. Drained sweetcorn, three minutes to catch a little colour.
  4. Wraps warmed twenty seconds a side in a dry pan.
  5. Filled, hot sauce over, sliced gherkins on, folded bottom-first.

Warming the wraps is not optional. Cold from the packet they crack along the fold every time.

Serves 2.

What this was adapted from

The bean burrito, reduced to what keeps in a cupboard

  • soured cream, cheese and fresh salsa → hot sauce and pickled gherkin

    All three of the cooling and fresh elements need refrigeration. Hot sauce brings acid as well as heat and gherkin brings the crunch and sharpness -- so the wrap is hotter and sharper than the original rather than richer.