Paneer chilli con carne
Try this twist on chilli con carne, which combines beans and warming spices with Indian cheese. It's also served on quinoa instead of rice for extra protein
Egg wraps with black beans & rocket
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 red pepperdeseeded and sliced
- 2 tsp rapeseed or olive oil
- 1 garlic clovefinely grated
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp vegetable bouillon powder
- 400g can black beans
For the wraps
- 4 large eggs
- handful of chopped parsleyor coriander
- 4 tbsp porridge oats
- 2 tomatoeschopped
- 2 handfuls of rocket
Nutrition: Per serving
- kcal503
- fat18g
- saturates4g
- carbs46g
- sugars7g
- fibre15ghigh
- protein31g
- salt1.5g
Method
step 1
Put the pepper in a large non-stick pan with 1 tsp of the oil. Cover and cook over a medium heat for 10 mins, stirring occasionally. Add the garlic and spices, then tip in the bouillon and beans, along with the water in the can, then cook for a few minutes, stirring until slightly reduced. Mash the beans a couple of times to thicken the mixture.
step 2
For the wraps, beat 2 eggs in a bowl with half the parsley or coriander and half the oats. Heat half the remaining oil in a 21cm non-stick frying pan, and fry the egg mixture for 1 min 30 seconds until almost set, then turn over. Fry for another 30-60 seconds. Tip onto a plate, spoon half the filling down the centre and scatter over half the tomato and rocket, then roll up and serve. Repeat the process with the rest of the ingredients to make the other wrap.
