I fancied something a little spicy yesterday for tea and wanted to try something new, so decided to make my own chickpea flour (Gram flour) tortilla wraps. These are crazy easy to make and would work just as well as a lunch with lots of grilled veggies, or packed with some crushed chickpeas and avocado with some cherry tomatoes… why oh why don’t I have any of these things in when I want them… which is now! With these particular burritos you could also pack in some cooked brown basmati rice as well if you wanted to really fill it out, I just made extra filling to add to the top and I was stuffed afterwards!

Good day at the gym today, I’m incredibly chuffed with myself as I managed a 5 second Crow (yoga move) with my feet off the ground!! I know 5 seconds is no time at all, but to me it felt like 3 hours and at least I know I can do it and try and stay in that pose for longer! So I feel all suitably stretched and relaxed for the weekend, sun is shining, our friend from back home is here for a week, so might just go full on “holiday mode”!

Sweet Potato & Kidney Bean Burrito with Guacamole & Chili Salsa (Vegan and Gluten Free)
MyInspiration Feel The Difference Range
Serves 2 – ready in under an hour

For the Filling

• 2 medium sized sweet potatoes (peeled, chopped, boiled for 12 minutes and mashed)
• 1 can kidney beans, drained and rinsed
• 1 white onion, finely sliced
• 4 button mushrooms, sliced
• 1 large tomato, diced
• 1 red pepper (capsicum) diced
• 1 green pepper (capsicum) diced
• 1 clove garlic finely sliced
• Small handful of fresh coriander (cilantro), chopped
• 1 tbsp red chili flakes

For the Tortilla

• 1.25 cups Chickpea (Gram) Flour
• 1.25 cups water
• 1/4 tsp Baking Soda
• 1/4 tsp Black Pepper

For the Guacamole

• 1 large avocado
• 1 clove garlic finely chopped
• Juice of 1/2 a lime
• Pinch of Cayenne Pepper

For the Salsa

• 2 large tomatoes diced
• 1/4 cup of sliced spring onion (scallions)
• Small handful of fresh coriander (cilantro)
• Juice of 1/2 a lime
• 1/4 tsp Chili Powder
• Pinch of Cayenne Pepper
• Pinch of paprika

Method

1. First of all make the salsa by adding half the tomatoes, half the spring onions and the garlic to a food processor and pulse a few times, then mix with the remaining ingredients in a bowl and pop in the fridge.
2. Make the guacamole, combine all the ingredients in a bowl and mash together with a fork until it’s nice an smooth, pop in a bowl and put in the fridge.
3. Make the filling – In a deep sauce pan, heat 2 tbsp water over a medium heat then add the onion, garlic,- peppers & mushrooms and cook for 5 minutes before adding in the chopped tomato, kidney beans, coriander and chili flakes and cooking this mixture for 15 minutes, stirring occasionally (you might need to add a dash more water to avoid it sticking)
4. Make the tortilla – In a large mixing bowl, combine the flour, baking soda, pepper and water and whisk thoroughly, making sure you get rid of any lumps. Heat a saute pan over a medium/high heat and very lightly oil the pan (my non stick pan is no longer non stick hence the reason I had to do this!) take a ladle and spoon in a 1/4 of the mixture (you should get 4 wraps easily from this) to the now heated saute pan and cook on both sides for about 2 minutes (much the same as a thin pancake).
5. To serve, take your pre-cooked sweet potato mash and spoon it into a row on your wrap, then spoon a few tablespoons of the kidney bean mixture on top and carefully roll the tortilla up, make 2 for each person, then spoon on the left over filling on top of the wraps and sprinkle over some sliced spring onions to garnish, pop the guacamole and salsa on the side and you are good to go!