John Myers
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Tuna Wrap with Black Bean Paste
The perfect tuna wrap with black bean paste recipe with a picture and simple step-by-step instructions.
For the wrap
- 8 Pc. Tortillas
- 200 g Drained canned tuna
- 4 piece Spring onions fresh, cut
- 8 piece Cherry tomatoes panicles
- 1 piece Red peppers
- Salad
- Grated cheese
for the bean paste
- 240 g Black canned beans drained
- 1 piece Onion red
- 35 g Tomato paste concentrated three times
- 1 tsp Sugar
- 2 piece Clove of garlic
- 100 ml Water
Spice mix
- 1 tsp Ground cumin
- 1 pinch Ground coriander
- 1 pinch Cayenne pepper
- 0,5 tsp Ground thyme
- 0,5 tsp Oregano
- 1 tsp Sweet paprika powder
Chives yogurt
- Chives fresh
- 200 ml Yogurt
“Gerichte-Geschichte”
- Black paste made from beans is eaten with many dishes in Latin America, especially in Mexico. It is particularly used in the preparation of burritos (wraps in North America).
The bean paste
- Roast the chopped onion in a little oil. Then press in the garlic, add tomato paste and sugar and briefly roast everything while stirring constantly.
- Deglaze with water, add the drained beans and simmer everything for about 30 minutes until soft.
- Puree everything with a blender / hand blender and reduce to the desired viscous consistency and then allow to cool.
- Now fold in the spice mixture and season with salt and pepper.
The chive yogurt
- Chop a handful of chives and mix with the yogurt. Season to taste with salt and pepper.
The wrap
- Drain the tuna well (in water). Cut the vegetables into small pieces, slice fresh cheese (of your choice).
- Spread the bean paste on the flatbread, toppings if desired and form a wrap.
tip
- The wrap can also be easily produced in advance, e.g. for parties and children’s birthdays. To do this, shape the flatbread into a burrito, wrap it in aluminum foil and put it in a cool place. If desired, heat briefly in the oven and then serve warm.
- A guacamole also goes well with this dish.
- How to make a Burrito: Enchilada Style Burrito Guacamole: Guacamole
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