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Mexican Wrap

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Simple beans and lettuce are enhanced by the tangy salsa.

Simple beans and lettuce are enhanced by the tangy salsa.

1 1/2 cups (375 mL) kidney beans
1 large russet potato, peeled and diced
1 cup (250 mL) onion, diced
4 cups (1 L) water
Pinch salt
2 whole wheat tortilla wraps
1 1/2 cups (375 mL) butter lettuce, torn
1 cup (250 mL) alfalfa sprouts, for garnish

Salsa:
1 ripe avocado, cut in chunks
1/2 cup (125 mL) fresh corn kernels
2 medium tomatoes, cut in chunks
1/2 red or white onion, cut in chunks
1 small jalapeno pepper, minced
1 Tbsp (15 mL) fresh cilantro, chopped
Juice of 1 lemon, to taste
2 Tbsp (30 mL) extra-virgin olive oil (or cold-pressed flax seed, sunflower seed or pistachio oil)

In a large pot, cook beans, potato and onion in water on medium heat for half an hour. Add salt and cook for half an hour longer or until beans are tender and soft. Remove from heat, drain any excess water and mash thoroughly with a potato masher.

In a bowl, thoroughly combine all the salsa ingredients.

Place lettuce on each wrap first so the tortilla doesn't absorb too much water and get soggy. Add the beans and salsa then assemble the wrap.

Place the wraps on the grill or panfry them to warm. Garnish with alfalfa sprouts and serve.

Beans must be soaked overnight and the soaking water thrown away before cooking. Adding salt to the water halfway through cooking allows the beans to cook faster and not dry out. I don't recommend using canned beans, but if you need to prepare the meal in a hurry, make sure you choose a brand that is certified organic.

Source: alive #215, September 2000

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