Taco wraps
Sour cream
Generous amount of grated Tasty Cheese
1/2 tin of adobo/chipotle chilies
1 tin of Black beans
1 zucchini diced
1 red onion diced
1 lot of leftover meat (chicken, mince, pulled pork ect...)
2 cups of enchilada sauce
1 tin re-fried beans (or left over re-fried beans)
1 bunch or coriander (for stalks and garnish)
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
1 tsp cinnamon
2 tsp Mexican chili
1 tsp chili powder (option)
1 tsp minced garlic
Heat up pan.
Drain beans, dice onion, zucchini, and coriander stalks. Shred leftover meats if necessary.
Add onions, garlic and spices to pan. Cook onions down to for a rough paste. Add water if onions are sticking to the pan. Salt onions at this point.
Add beans, coriander stalks, adobo chillies mix and cook for a 5 minutes.
Add zucchini and cook till zucchini begins to go crispy.
Add left over meat and stir to combine.
In a medium backing tray spread 1/3 of the sauce on the base.
Layer 4 wraps in the base with side lifted and touching.
Using 1/3 of sauce spread it equally between the 4 wraps, spread on the inside.
Spread re-fried beans inside wraps.
Equally place the heated filling across all 4 wraps.
Fold close the wraps.
Spread the remaining sauce across the top of all the wraps.
Add grated cheese.
Bake for 10 minutes, or until cheese has melted and wraps are crispy on the edges.
Server with coriander and sour cream.