03/01/2016

Mexican Bean Salsa Lettuce Wraps | #FitFoodBMF Recipe Book

I won’t be having a ‘dry January’, or cutting out fats and sugars… in fact I won’t be doing anything that resembles going on a diet or detox this month! Telling myself that I can’t do something only ever makes me crave it even more. I prefer to cook mostly healthy meals and enjoy a good balance of food and drink in moderation all year round. I’m not a complete saint of course, I have been doing extra squats over the holidays to make up for my yummy mince pie breakfasts!

I was therefore thrilled to be contacted by British Military Fitness who asked me to create a healthy snack to feature in their #FitFoodBMF Recipe Book, alongside 23 other fitness and food bloggers. ME! In a BOOK! Eep!

I tend to get peckish at about 3pm and whilst I am naturally sweet toothed, eating something resembling dessert at this time of day just leads to me craving sugar. For this reason I’ve created a savoury snack: Mexican Bean Salsa Lettuce Wraps. They’re protein packed but light enough to wave off hunger pangs without ruining your dinner.

The dish is really really simple to make and if you want to turn it from a snack to a lunchtime option, just substitute the lettuce leaves for a pitta bread or tortilla wrap. You can also freeze individual portions so making this once will last you a while!

I had fun making up my own spice mix because I love to make things from scratch if I can, but a packet fajita spice mix from the supermarket will work just as well! Also please note that these can be quite messy to eat… so just like when eating a spaghetti bolognese: don’t wear white!

Mexican Bean Salsa Lettuce Wraps

Ingredients

(makes 8 lettuce wraps)
1 tin chopped tomatoes
1 tin red kidney beans
¼ red onion
1 yellow pepper
1 lime
Olive oil
Salt and pepper
1 lettuce
3 tbsp coriander
1 tsp Mexican spice mix (see ingredients below or alternatively use a packet fajita mix)

Mexican Spice Mix

(this makes more than needed, so save the rest for fajitas, enchiladas or the next time you cook this recipe!)2 tsps paprika
1 ½ tsps cumin
1 tsp chilli powder (for a mild version, add more if you like it spicy!)
1 tsp onion powder
1 tsp garlic powder
½ tsp chilli flakes
½ tsp dried oregano
½ tsp salt
½ tsp pepper
1 pinch cinnamon
1 pinch ground cloves

Directions

Slice the pepper into thin matchsticks and then cut across these to create small cubes (discarding the core)
Peel and finely dice the red onion and chop the coriander.

Heat 1 tsp olive oil in a saucepan on a medium heat, then add in ¾ of the peppers and cook them for 4 minutes.
Add the tinned tomatoes, 1 tsp of the Mexican Spice Mix and a pinch of salt and pepper.

Stir in ½ tsp sugar to bring out the natural sweetness of the tomatoes.
Leave the mixture to cook for a few minutes whilst you drain and rinse the kidney beans.
Mix ¾ of the kidney beans into the tomato sauce and cook it for 10 minutes until the water has evaporated and a thick chunky salsa is left.
Stir in 3/5 of the coriander and remove the salsa from the heat.

In a separate bowl mix together the remaining pepper, kidney beans and red onion.
Cut the lime into four wedges and squeeze the juice of one into the mixture, then stir in 2 tsps olive oil.

Add 1/5 coriander and season with salt and pepper to taste.
Separate your lettuce leaves and lay them on a tray.
Carefully spoon in your salsa mix, taking care not to overfill the lettuce boats.
Finally, top with a little of the red onion mixture and garnish with the remaining coriander.

Just before Christmas I received my own personal copy of the book and was so excited that I couldn’t wait for N to get home so that I could show it to him!

There are delicious Breakfast, Lunch, Dinner and Snack recipes to give you plenty of healthy eating inspiration and the best part is that you can download a digital copy for free HERE. I’d love to know what you think of the book and if you try any of the recipes do let me know (or even better tag me in your photo on Twitter or Instagram @lovedbylaurac ).

Now excuse me whilst I finish supping my Salted Caramel Hot Chocolate – because I did extra squats this morning and I deserve it! 😉