Nadia Lim’s Tex Mex bean & mushroom wraps with salsa & guacamole

Nadia Lim’s Tex Mex bean & mushroom wraps with salsa & guacamole

Recipe by Nadia Lim

Recipe by Nadia Lim

PREHEAT oven grill to high (if wanting to melt cheese).

  1. Heat a drizzle of olive oil in a medium fry-pan (preferably oven-proof) on medium to high heat. Cook onion and garlic until soft, 3–4 minutes. Add mushrooms and continue to cook for a further 2–3 minutes. If at any time onions are sticking, add a splash of water.
  2. Add Mexican spice mix and cook for a further 1 minute, until fragrant. Stir in tomatoes, beans and brown sugar. Simmer for 3–4 minutes, until thickened. Stir frequently to ensure mixture doesn’t stick.
  3. Wrap tortilla wraps in foil and heat in oven for 3–4 minutes. Alternatively, wrap in cling film and heat in microwave for about 30 seconds on high.
  4. If your pan is not oven-proof, transfer bean mixture to a medium baking dish. Sprinkle cheese over bean mixture and place under grill until cheese is melted and golden, about 5 minutes. If not using oven, omit this step and reserve cheese to serve.
  5. Combine all salsa ingredients together and season to taste with salt and pepper. Mash avocado with lemon juice and season to taste with salt and pepper.

TO SERVE, place wraps, beans, salsa, guacamole and yoghurt onto the table for everyone to help themselves. Build your own wrap by placing some beans, salsa and guacamole into each wrap and top with a dollop of yoghurt. Garnish with herbs then wrap up and eat with your hands.


Tex Mex bean & mushroom wraps

½ red onion, finely diced

1 clove garlic, minced

125g white button mushrooms, diced

Mexican Spice mix (½ teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon garlic powder, and a small pinch chilli powder)

1 can chopped tomatoes

1 can kidney beans, drained and rinsed

¼ teaspoon brown sugar

4 tortilla wraps

½ cup grated aged cheddar cheese



2/3 punnet cherry tomatoes, cut into quarters

½ Lebanese cucumber, diced 1cm

1 tablespoon finely diced red onion

1 tablespoon chopped coriander

Juice of ½ lemon



1 avocado

Juice of ½ a lemon


To serve

½ cup natural yoghurt

1 tablespoon chopped coriander



Recipe by Nadia Lim



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