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  kirsten's tortillas with refried beans and guacamole

4-6 organic corn tortillas

For refried beans:
300g black beans, soaked overnight
2 sheets kombu, soaked for 20 minutes
1 onion or leek
1 clove garlic
black pepper and tamari or liquid amino acids to taste

For guacamole:
2-3 large avocados
freshly squeezed lemon or lime juice
black pepper
cup chilled coconut milk

for salsa:
3-4 chopped tomatoes
2-3 tsp chopped red pepper
2 tsp finely chopped onion
1 finely chopped garlic
finely chopped red chilli pepper to taste

1. Drain beans and bring to boil

2. Drain kombu, cut into small pieces and add to beans

3. Simmer for 1 hour

4. Chop onion/leek and garlic and add to beans continue to simmer until everything is soft

5. Add black pepper and tamari or amino acids, and mash or roughly blend.

6. Put guacamole ingredients into blender and blend

7. Mix salsa ingredients together

8. Warm tortillas under the grill

9. Serve in separate dishes on the table with some salad and let everyone make their own wraps.

Contributed by:
Kirsten Chick (formerly Santry)

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