One of my favourite little inventions recently has to be these bean chilli chimichangas
This recipe uses the Mexican Spice mix I posted a few days ago.
For the chilli you will need:
1 small onion
1 can of mixed beans, drained
3 tablespoons of baked beans
50ml of passata
100ml of vegetable stock
1 tablespoon Mexican Spice Mix
This is a very simple chilli to make, let's get started.
First off finely chop the onion
Add the onion to the pan and cook until soft, then add the spice mix and cook for one minute.
Add the stock, beans and passata to the pan and bring to the boil.
Now all you need to do is let it simmer until the sauce thickens. Stir occasionally so it doesn't stick.
If you're not a veggie like me you could add some mince or chicken at the beginning with the onions. Now you could serve this with rice, but the next step is what makes this my current favourite when it come to Mexican food.
Let the chilli cool slightly until it's thick.
Add two spoonfuls of the chilli to a tortilla wrap and grate some strong cheddar on top.
Wrap it up tight and lightly fry until you get something that looks like this:
And that's it. Serve with a side salad and some salsa if you've got them to hand. If not these are great just as they are.
This meal comes in at about £2.10 with plenty of chilli left over to freeze for another day.
You can also freeze wraps and cheese so you could just wrap up as many of these as you like and then cover them in cling film and freeze until you want to use them.
** tip for cooking from frozen: Lightly fry, then pop them in the oven on a low heat for about 20 mins checking them every so often. This will ensure they are hot all the way through.
Enjoy.