Last Month, my Vegan swap box contained a Mexican Chilli Bean Deli Filling, thanks to Caroline at Tea and Sympatico. It was used in two delicious meals. The first was a quick lunch for a work day, Mexican Chilli Bean Wraps.
Spread a flour tortilla with the Mexican Bean Deli Filling and add layers of salad about a third of the way down before rolling. I used similar ingredients to my Houmous Salad Sanga; baby leaf salad, tomatoes, cucumber, spring onion, beetroot, olives and gherkins. Then to finish it off squeeze just a little garlic mayonnaise over the top (vegan of course).
My favourite vegan mayonnaise is available from Sainsbury's and is called Tiger Tiger Garlic Mayonnaise. This lunch didn't last long, because I was hungry and it was so tasty. The Mexican Bean Deli Filling made a nice change to houmous too. But I do love houmous!
For the first time in ages I had not prepared my lunch and snacks to take to work today and as luck would have it I overslept too! Normally in the morning I have just enough time to walk Marco, get showered and dressed and pick up my work lunch and snacks before heading off out the door. If I'm lucky I manage to grab some marmite on toast but more times than not my breakfast is prepared the night before and eaten when I first get to work.
Today I had not prepared my lunch, snacks or breakfast and I had got up late! What is a girl to do apart from panic as we all know how hard it is to find vegan food on the go. Especially in my home town, you have to be super organised.
Thankfully I had prepared a big bowl of fruit salad a couple of days ago and some of that was left so that was packed up for breakfast. I had a couple of tortilla wraps that needed using up so they were an obvious choice. I had no houmous, pesto, falafels or ready to heat filing for the wraps so my trusty food cupboard was raided. Woohoo! I had a small tin of refried beans. I spread this over the tortillas and topped with salad leaves, sliced cherry tomatoes and cucumber. Before folding in the sides and wrapping I drizzled some sweet chilli sauce over the top. I didn't have time to photograph the finished result before leaving for work so I took a photo at work at my desk, my colleague wondered what I was doing!
When you get that Friday fajita feeling there is only one thing to satisfy your cravings, vegetable fajita's. As its Friday and we had got in late after shopping, we were hungry and I decided I needed to cut corners!
Ingredients
6 pack flour tortillas
1 pack fajita seasoning mix-HOT
1 carton passata or 1 tin chopped tomatoes
1 onion - sliced in half rings
1 pack of baby corn - cut into strips
¼ small butternut squash - cut into strips
1 red pepper - cut into strips6 florets of broccoli - cut into small pieces
1 courgette - cut into strips1 small tin of refried beans
Guacamole
Mexican Rice
Method
Fry the onions for a couple of minutes then add the baby corn and butternut squash and cook for a couple more minutes. Add the red pepper strips and broccoli and stir, cook for 2-3 minutes. Add the courgette and stir to combine, cook for another 2-3 minutes. Really all you are doing is stir-frying the vegetables.Sprinkle over the packet of fajita mix and stir to coat evenly. Add in the tin of chopped tomatoes (or carton of passata) and stir. Add in the refried beans, this thickens the mixture.
Leave to simmer for 5-10 minutes, stirring regularly so as not to let the mixture stick to the bottom of the pan.
Whilst the mixture is simmering heat the flour tortillas in the microwave for 45-60 seconds depending on the wattage of the microwave. Serve with Mexican rice, soya yoghurt, guacamole and salsa
