RECIPE :: Mexican Tortilla wraps

(makes 8 tortillas)

I love making these; as soon as you add the water to the flour you get a wonderful aroma that fills the kitchen. I usually make some guacamole to add some additional creaminess and flavour to the wraps.

Ingredients
Re-fried beans
1tsp of cumin seeds,
2tbsp of olive oil,
2 medium onions (chopped finely),
4 cloves of crushed garlic,
1tsp of chilli powder,
250g of cooked kidney beans and
½ tsp of salt.

Lemon sauce
175g / 8oz of soft silken tofu,
50ml of olive oil,
½ tsp of salt,
2tbsp of fresh lemon juice and
½ a handful of mint leaves.

Tortilla
250g of ground maize flour,
½ tsp of salt and
330ml of warm water.

Method
1) To make the re-fried beans; dry fry and crush the cumin seeds.
2) Fry the onion with the olive oil over a medium/low heat for 6 minutes.
3) Place the garlic, ground cumin, chilli powder and kidney beans into the pan and cook for a further 4 minutes. Crush the kidney beans slightly whilst cooking just enough to break their skins.
4) Place the fried beans into a bowl and mix in the salt. Put to one side.
5) To make the lemon sauce; put all the ingredients into a blender and whiz away until smooth.
6) To make the tortillas; mix the salt, flour and warm water together. You should have a soft putty like consistency, but not sticky. Cover and leave for 15 minutes.
7) Divide the corn dough into 8 balls. Place each ball between two plastic sheets and, using a rolling pin, roll into a 2mm thick circle.
8) Heat a dry frying pan over a high heat and place a corn circle into the pan, fry for 15 seconds then flip over and fry for a further 30 seconds, finely flip over again and cook until it starts to puff up.
9) Re-heat the beans by refrying them.
10) To serve; add a large helping of the re-fried beans onto a tortilla, pour over some guacamole and lemon sauce then roll up and eat.