Refried beans foldover
This Mexican-inspired foldover – a kind of burrito, really – is deliciously savoury and satisfying. It’s particularly good with some avocado inside or alongside – or you could make a quick guacamole. There are various other optional extras, listed below, that you can stuff in with the beans to make the foldover even more tempting.
Servs 3
Method
Heat the oil in a small frying pan over a medium heat. Add the onion and fry for about 10 minutes, until soft, adding the garlic and chilli a few minutes before the end, along with the oregano, if using.
Halve the tomato(es) and grate the flesh directly into the pan (discard the skin), then let the mixture bubble and reduce for a few minutes. Add the beans and cook gently, crushing them down with a fork to make a coarse purée. Season well with salt and pepper and add a pinch of cayenne or smoked paprika if you like things spicy.
Put a spoonful of the mixture in the centre of a flatbread (or the pocket of a warmed pitta). Top with a dollop or two of soured cream and any optional extras that you fancy. Fold and eat.
Serving suggestions
Nachos with refried beans
Instead of serving with the flatbread, by all means open a bag of tortilla chips, and use them to scoop the beans. The soured cream and optional extras all still apply.
Ingredients
- 2 tablespoons rapeseed or olive oil
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- ½ red chilli, deseeded and chopped
- A pinch of dried oregano (optional)
- 1 large or 2 medium tomatoes
- 400g tin cannellini or borlotti beans, drained and rinsed
- Cayenne pepper or hot smoked paprika (optional)
- 3 freshly cooked, soft flatbreads or pitta breads
- 2–3 tablespoons soured cream
- Sea salt and freshly ground black pepper
Optional extras
- Grated Cheddar or hard goat’s cheese
- Finely sliced red onion or chopped chives
- Sliced, pickled chilli
- Sliced or diced avocado, or lemony guacamole
- Cayenne pepper or hot smoked paprika
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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