Tag Archives: Healthy Recipe

Mexican Bean Wraps

With Bell Peppers, Tomatoes & Chili BeanWrap-WEB

Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavors. Baked in a tortilla with vegetables and cheese until golden on the outside, but oozy on the inside, it’s a real texture extravaganza.

Courtesy of Hello Fresh

 

Cooking time: 40 min.

Servings: 2

Ingredients:

  • ½ an onion
  • ½ a green or red bell pepper
  • 1 ounce Cheddar cheese
  • 1 Tablespoon + 2 teaspoons olive oil
  • ½ a clove of garlic
  • ¼ teaspoon chili powder
  • ½ teaspoon tomato paste
  • ½ can of whole peeled tomatoes
  • ½ can of red kidney beans
  • 2 large flour tortillas
  • 2 ounces of mixed salad leaves
  • Balsamic vinegar

Preparation:

  1. Preheat the oven to 400°F. Peel and thinly slice ½ the onion, then slice up ½ the green or red bell pepper, removing seeds and white ribs.
  2. Heat 1 teaspoon of oil in a frying pan over a medium-low heat and gently sauté the onion for 10 minutes, or until softened.
  3. Crush ½ a clove of garlic then add to the pan along with ¼ teaspoon of chili powder.
  4. Add ½ teaspoon of tomato paste and ½ the tomatoes, breaking them up with a spoon as you go, then drain and add ½ the kidney beans.
  5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper
  6. In a separate frying pan, sauté the bell pepper in 1 teaspoon of oil until starting to soften, then set aside.
  7. Divide the filling mixture in half, then blend one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a fork.
  8. Spread the tortillas with the warm bean paste, then add the filling and sprinkle with cheese. Roll up the tortillas and place on a lightly oiled baking sheet.
  9. Bake for 5 to 10 minutes, or until golden and warmed through.
  10. Dress the salad leaves with 1 tablespoon of oil and vinegar, then serve alongside your bean wraps.

 

Jamie’s Salsa Spaghetti

With Black Olives & Fresh Basil

By Hello Fresh with Jamie Oliver  

Photo courtesy: Hello Fresh

Photo courtesy: Hello Fresh

There are some beautiful Mediterranean vibes going on in this dish – juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. The flavor combo here is mega-simple, but when you put them together, something magical happens. Let the tomatoes ripen naturally out of the refrigerator – the warmth will ensure all those lovely flavors and juices are at their best and ready to flow. Tomatoes are source of vitamin C, a nutrient our bodies need for so many different things, including immune function and keeping our energy levels up.

Cooking time: 15 min.

Servings:  2

Nutrition: Calories: 466 cal, Fat: 15g, Sat Fat: 3g, Protein: 16g, Carbs: 70g, Sugar: 7g, Salt: 164 mg, Fiber: 4g

Ingredients:

  • 6 ounces dried spaghetti
  • 10 ounces ripe tomatoes
  • 6 black olives
  • ¼ of a bunch of fresh basil
  • ½ a clove of garlic
  • 4 teaspoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ ounce Parmesan cheese

Preparation:

  1. Cook the spaghetti in a pot of boiling salted water until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
  2. On a large cutting board, chop the tomatoes. Add the olives to the pile of tomatoes.
  3. Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
  4. Chop and add ½ a clove of garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
  5. Add 4 teaspoons of extra virgin olive oil, 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
  6. Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
  7. Put the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
  8. Sprinkle over the reserved baby basil leaves and add half of the Parmesan before serving.