Burrito wrap

2-3 large tortilla wraps
1 cup refried beans
1/2 cup cooked rice
1/4 cup guacamole
2 tbsp sour cream
1/2 cup chopped onion
1 large tomato, de-seeded and chopped
1/4 cup chopped coriander leaves
1/2 tsp cumin powder
1/2 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground pepper
1 tsp vegetable oil
Salt to taste
Salad leaves

Preparing the refried beans

• Heat oil in a pan. Saute the chopped onion till they turn translucent.
• Add the refried beans and mix for a minute. You can add little water to loosen it into a thick paste consistency.
• Add cumin, garlic, chili and ginger powders, oregano pepper and salt and cook for a few minutes.
• Lastly add the chopped tomato and coriander leaves and continue to cook for a minute.
• Take it off the heat and allow to cool. 

To prepare the wraps

• Heat the tortilla on a griddle to make it flexible enough to fold without tearing.
• Build up layers with rice, refried beans, guacamole, sour cream and salad leaves.
• Fold the tortilla into a wrap. There are a number of videos on YouTube that explain this.

The burrito I made here is vegetarian. You can always add some shredded chicken or add some minced meat to the refried beans to satisfy a non-vegetarian palate.

Guacamole

I am not usually very fond of avocados. I am always hard pressed to find a use for it whenever I buy one. More often than not I simply use it as a filling in wrap, but sometimes I end up making guacamole. What it is about this simple dish that completely transforms the taste of an avocado?!

Oh! I read or saw somewhere once that a ripe avocado can be used in place of butter or spread on toast. Tried it. Hated it. But if you are one that 'loves' the unspoiled taste of an avocado, why not give this a go? 

2 ripe avocados

1/2 cup chopped onion (about 1/2 a large onion)

1-2 tomato, de-seeded and chopped finely (optional)

1/4 cup chopped coriander

1-2 green chili, chopped finely 

Juice of a large lime

Salt to taste

• Cut the avocados in half and scoop out the fleshy bit into a bowl. Mash it using a fork. I like to leave it slightly chunky to add texture.
• Add all the remaining ingredients except for the chopped tomato and mix well. You can adjust the heat by adding or reducing the number of chilies. De-seed them to remove some heat. I sometimes use pickled chilies when I don't have fresh ones handy. 
• Cover and refrigerate for at least an hour to allow the flavors to combine.
• Add the chopped tomato when you are ready to serve. If you add them before, it will release some water and make it slightly runny.  

Serves 3-4

Tip: If you prepare the avocados first and don't have the rest ready, remember to mix in the lime juice to prevent the avocados from oxidizing and changing colour.

Grilled vegetable quesadilla

This is a quick, easy and healthy option for a satisfying breakfast or lunch. Although this does contain cheese - you do need it, otherwise the veggies would just fall out - I try to limit it to the minimum without skimping on taste. I saved a lot of time using frozen grilled vegetables. A nice flavour comes through with the addition of a home made blend of seasoning.

Seasoning
1/2 tsp chilli powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp onion powder
1/2 tsp dried oregano
3/4 tsp cumin powder
1/4 tsp ground pepper
1/2 tsp salt

Filling
2 cups grilled vegetables (bring to room temperature if using frozen)
1 tsp olive oil
1 cup grated cheese (mature chedder or red leicester preferable)
3 medium corn or wholemeal tortillas
Cooking spray
Salt to taste

• Heat the oil in a pan and add the grilled veggies along with 1 tbsp of the seasoning blend.  Add salt to taste (remember there is salt in the seasoning as well). Sauté till all the moisture has evaporated and keep aside.
• Heat a griddle pan and spray it with some cooking spray.
• Place a tortilla on the griddle and allow it to warm up.
• Place a thin layer of grated cheese on one half of the tortilla. Add a layer of the filling over the cheese, followed by another thin layer of grated cheese over the veggies. Fold over the other half and press down. Allow it to toast slightly on one side, then flip it carefully and toast the other side. 
• Remove from the pan and can cut it in half to form triangles. I find a pizza cutter works best for this. Serve warm.

This makes 2 servings.

Breakfast spinach quesadilla

1 small onion chopped
2 cloves of garlic chopped
2 sprigs of thyme
1/2 tsp dried oregano
1 tsp red chilli flakes
1-1/2 cups of spinach ( I used frozen, adjust equivalent fresh spinach. Remember spinach reduces to about less than half the quantity when cooked!)
1 or 2 egg whites ( enough to bind the mixture)
3 tbsp crumbled feta cheese
2 flour tortillas
1 tsp olive oil
Salt and pepper to taste

• Heat oil in a pan. Add garlic to the hot oil and allow it to flavour the oil for a short time.
• Add the chopped onions and sauté till they are soft and translucent.
• Add the fresh and dried herbs, chilli, spinach and season to taste with salt and pepper. Reduce the salt that you add as the feta cheese is quite salty and will compensate for it. Cook the spinach uncovered and ensure the water in the spinach gets cooked out as much as possible. Remove from heat and allow to cool.
• Transfer the spinach to a bowl and mix in the egg white(s). The mixture should be such that it just drops from a spoon and should not be very runny.
• Spray or brush a pan that is large enough to hold the tortilla flat with oil and place it over low heat.
• Place a portion of the feta cheese on one half of the tortilla and allow it to melt slightly.
• Increase the heat to medium and add half the spinach and egg mixture over the feta layer. Fold the tortilla in half and allow the egg to firm up inside. Flip the tortilla and do the same to the other side.
• Cut into wedges (I found a pizza slicer does this very nicely) and server hot.