Easy Vegan Chilli Mince Bean Wraps

What can I say? These easy chilli bean mince wraps are well tested in our house and I mean well tested We've been eating them for years and they are Cooper's favourite dinner. When I asked him what he would like for dinner yesterday, of course he said chilli wraps and how could I refuse him?

I usually make a big pot as everyone loves them and always want them a second night too. I usually make enough chilli for two nights then enough leftover to pop in the freezer for another meal, but sometimes I just want to make enough for what we need.

This batch makes enough for 4-6 tasty wraps, depending how deep you fill them. Graham and I like wraps really well filled, but Cooper prefers then a bit thinner and to be honest if I fill his a bit more modestly there is less chance of him getting in a total mess eating them.

What is in vegan chilli?

I make my chilli with onions, spices, mushrooms, veggie mince, a selection of beans, tomatoes, tomato puree, wine and dark cocoa for that rich flavour.

You could make chilli with just beans, tomatoes and spices, but this is our favourite version of a vegan chilli. It's so satisfying and packed with flavour.

What beans to use in chilli?

You could of course use any beans or lentils when making chilli. Traditionally kidney beans or pinto beans are used. I also like to use cannellini beans and sometimes I use green lentils for a variety of colour and texture.

How to layer up a chilli wrap

It's entirely up to you how you load up your chilli wrap. Our favourite way started years ago when we were vegetarian. We would start with a warm soft flour tortilla, top it with a generous amount of sour cream, next we added a good handful of salad leaves, then a generous serving of  veggie chilli which we topped with grated cheddar before carefully wrapping and tucking into.

Vegan alternatives to sour cream and cheddar

To begin with I started using vegan natural yoghurt instead of sour cream, but since we discovered Oatly do a creme fraiche we have started to use that instead. It's thicker than yoghurt and has that tang too. Instead of cheddar we use Violife original, which is comparable to a mild cheddar.

                                                                            

   related - Leftover Bolognaise Quesadillas   

                                                                            

How to fold a tortilla wrap

1. Add your filling in a strip across the top of the tortilla from left to right (don't over fill), leaving a generous border. 
2. Fold in the sides a few centimetres from the edge, then holding those flaps down roll the top of the wrap over the filling and keep rolling towards you, nice and tightly. 
3. Serve wrapped in tinfoil or a paper napkin if you are eating it like street food, otherwise serve on a plate with a fork and knife.

Yield: 4-6 wrapsAuthor: Jacqueline Meldrum

Easy Vegan Chilli Mince Bean Wraps

Warm tortilla wraps filled with a rich flavourful spiced chilli made with soya veggie mince and beans, layered with salad, vegan cheddar and vegan creme fraiche in place of sour cream. A real family favourite with a printable recipe.

prep time: 5 MINScook time: 30 MINStotal time: 35 mins

ingredients

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 100g mushrooms, finely chopped
• 1 heaped tsp ground cumin
• 1 tsp chilli powder (adjust to suit)
• 150g frozen vegetarian (soya) mince
• 150ml vegetable stock (1 stock cube)
• 200g kidney beans
• 200g cannellini beans
• 400g tin chopped tomatoes
• 3 tbsp tomato puree
• 2 tbsp cocoa powder
• a glug of red wine (optional)
• a good grinding of salt and pepper
• 4-6 flour tortillas
• a small tub of vegan creme fraiche or natural yoghurt
• 200g salad leaves
• 200 - 300g vegan cheddar, grated

instructions

1. In a large pan or deep large frying pan, saute the onion until soft, then add the mushrooms and cook for a few more minutes.
2. Stir in the spices and the veggie mince, then add the beans, stock, tomatoes, tomato puree, wine, cocoa, salt and pepper. Stir well. 
3. Bring to a simmer, then reduce the heat and leave to cook for 25- 30 minutes, stirring occasionally until the sauce is thick.
4. Warm the tortillas in the oven or in the microwave for a few seconds.
5. Layer up the wraps and serve. Each tortilla is spread with a generous layer of yoghurt/sourcream/creme fraiche, then topped with salad leaves, chilli and grated vegan cheddar. before they are rolled.
6. Enjoy!

notes

If you are using dried soya mince you may need to add more vegetable stock. You can judge if it need more stock as it cooks.

Nutrition is per portion of chilli when divided into 6 portions.

calories
309

fat (grams)
3.6

sat. fat (grams)
0.7

carbs (grams)
52.8

protein (grams)
19.7

sugar (grams)
5.6

Created using The Recipes Generator