There’s a few things you should know about this recipe. The first is, that its an incredibly nutrient rich dinner or lunch that tastes absolutely amazing and fresh. The second is, there are multiple components to it, which combined make it a blog worthy post. But, it isn’t a quick fix. I make this on a night when I have over an hour to prepare, and when I can share it with friends (trust, me it’s well worth showing off your efforts). You can save yourself some time by making the yogurt flat bread dough the night before and the avocado salsa also keeps well in the fridge for 2-3 days. The other elements are still simple, but together take time. You will love the result and will be using each element in other dishes too. I use the avocado salsa on mango salads, with bbq jack fruit wraps and all over my vegan nachos!
I hope you are enjoying this lovely recipe with friends soon!
Ingredients
makes eight burritos wraps
1 1/2 cups black beans
1 sweet potato
1/2 tbsp olive oil
1 red onion, diced
2 garlic clove, crushed
3 tbsp smoky paprika
2 tsp cumin
2 tsp dried coriander
sprinkle of chilli flakes (optional)
3 tbsp tomato paste
1/2 cup water
1/2 cup stock
Avocado Salsa
1 avocado
1/2 cup water
2 tbsp olive oil
juice of 2 lemons
1 garlic clove, crushed
sprinkle of salt
Beetroot slaw
2 beetroots
1 carrot
1/4 red cabbage
1 cucumber thinly sliced
1 shallot (spring onion), chopped to garnish
8 x Yogurt flat breads – see recipe below
Recipe
Soak the black beans over night. Rinse the beans and add them to a saucepan with three cups of water. Cook the beans until soft.
While beans are cooking, roughly chop the sweet potato into cubes (you can peel potatoes if you like but I leave the skin on for extra nutrients!). Bake in a moderate oven until soft, or steam if preferred.
Heat a non-stick fry pan with the olive oil and saute the red onion and garlic until soft. Add in all spices and stir. Add in the black beans, cooked sweet potatoes, water and stock and simmer until the liquid reduces slightly. Add in tomato paste and stir through. Season with salt and pepper. Leave aside to cool.
To make the salsa, combine the avocado, garlic, water and half the lemon juice in a high speed blender and combine until smooth.
For the slaw, finely shred the raw vegetables (I use a food processor) and toss with remaining lemon juice.
Add the slaw, black bean mix and avocado salsa to a fresh flat bread and top with fresh lime and shallots – yum!
Yogurt Flatbread
2 cups plain flour
1/4 tsp salt
2 tbsp olive oil
1/2 cup coconut yogurt
Recipe
In a bowl, add flour and salt and make a well in the centre. Add in the coconut yogurt and olive oil and mix together until a dough forms. Knead for three minutes then wrap in beeswax cloth or keep in an air tight container in the fridge for one hour.
On a lightly floured surface, split the dough into eight portions and round each into a ball. Using a rolling pin, roll out into a round shape (I say round shape as it’s very fiddly to create a perfect circle!).
In a fry pan, add olive oil and cook each flat bread for two minutes, or until lightly brown on each side.
You can serve flat breads with salsa and dip, curries, and with bean burritos and slaw!
