Jan Bilton: Quick 'n' tasty Mexican wrap recipes

Make the most of convenience foods in this moreish Mexican meal - Ten-Minute Black Bean Chilli Tortillas.

Mexican flavours and food are big business, says JAN BILTON. Just consider the space allotted to tacos, tortillas, refried beans, salsas, jalapenos and Mexican spices in your supermarket then look at the range of corn chips in the snack aisles. Quick and easy, tasty and textural, Mexican cuisine finds favour with young and old.

RECIPES

TEN-MINUTE BLACK BEAN CHILLI TORTILLAS

You could use prepackaged coleslaw to replace the crunchy broccoslaw that is available from the vegetable section of supermarkets.

INGREDIENTS

2 cups broccoslaw

2 tbsp lemon juice

2 tomatoes

1 avocado

500g packet Naked Kitchen Mexican Black Bean Chilli

with Red Quinoa & Coriander

8 stand'n'stuff soft tortillas

1/2 cup coriander

Sour cream to garnish

METHOD

Toss the broccoslaw with the dressing that is included in the packet, adding a little lemon juice, if required.

Dice the tomatoes. Halve, stone, peel and dice the avocado. Sprinkle with a little lemon juice to prevent browning.

Meanwhile, heat the black bean chilli in the microwave for 4 minutes or until hot. Stir well.

Heat the tortillas briefly in the microwave.

Fill the tortillas with the broccoslaw, chilli, tomatoes, avocado and coriander.

Garnish with sour cream. - Serves 4

EGGS WITH REFRIED BAYO BEANS

Great served with corn chips. Use regular refried beans if bayo beans unavailable.

INGREDIENTS

150g feta cheese

440g tin refried bayo beans

4 eggs

4 tsp chopped chilli or to taste

Chopped coriander or parsley to garnish

METHOD

Soak the cheese in cold water for 10 minutes before using then drain well and crumble.

Stir the refried beans well and spoon equally into four 6cm diameter ramekins. Break an egg into each ramekin. Pierce the yolks with a toothpick. Top with the chilli and crumbled feta.

Place in the microwave oven, cover loosely with a paper towel and cook on medium (50 per cent) power for about 6 minutes, until hot and the eggs are softly cooked. Garnish. - Serves 4

FRESH FLOUR TORTILLAS

These are fantastic for eating with your fingers. Fill them with pulled pork, salmon, vegetable curry or refried beans and guacamole. To serve as nibbles make them half the size.

INGREDIENTS

3 cups plain flour

1 tsp each: salt, baking powder

1/3 cup canola oil

1 cup warm water

METHOD

Sift the flour, salt and baking powder into a cake mixer.

Add the oil and water and, using the dough hook, mix for 1 minute on medium speed. Scrape down. Mix for another minute on low speed, until it forms a ball.

Tip onto a floured bench and divide into 16 equal pieces.

Form each piece into a ball and flatten with the palm of your hand. Cover with a clean tea towel and rest for 15 minutes.

Lightly roll each ball into a rough circle about 12cm in diameter.

Heat a non-stick frying pan on medium-low heat. Place a tortilla in the pan and cook for 1 minute, until the base has a few light brown spots and it starts to puff up.

Turn it over and continue to cook for about 30 seconds. Remove the tortilla to a plate.

Wipe the pan clean with a paper towel if there is excess flour. Repeat with the remaining balls.

Stack the tortillas on top of each other. Store in an airtight container or zip-lock bag.

Reheat briefly in the microwave or wrapped in foil in the oven. - Makes 16