Spinach Pesto

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Ingredients

4 servings

8
800 g
6
2 Tortilla wraps (whole wheat)
Canned black beans
Tomatoes
Avocados 250 g
4 tea sp
4 tea sp
2 tea sp
2
2
2 cloves
15 g Creme fraiche (or oat fraiche)
Cumin
Smoked paprika powder
Chilli flakes
Lime
Red onion
Garlic
Fresh coriander

Prep

10 min

1. Dice onion and mince garlic
2. Cut tomatoes into cubes
3. Cut avocados into cubes

Cook

25 min

Key to success: Crush at least half of the beans and let it simmer on high enough heat so the water evaporates. This creates a thick paste with a richer flavour. If you want more information, search for ‘refried black beans’.

Sauté onion

medium heat ~4 min

Add garlic, cumin, smoked paprika powder and chilli flakes

medium heat ~2 min

Add black beans (including the liquid of the can) and half of the tomatoes

season with salt and pepper, bring to a boil and keep at medium heat so that water keeps boiling off and a paste is formed. With the back of a spoon, crush half of the beans ~20 min

Make Guacamole: add avocados and remaining tomatoes in a bowl

mash with a fork until it has the right structure, season with salt and pepper, and squeeze one lime ~10 min

Spread creme fraiche (or oat fraiche) over the wraps, add black bean mix, guacamole and fresh coriander.

Don’t forget to add more lime juice 🙂