Mexican Chili Salad Wraps
It is hard to believe that just two years ago, in preparation for cycling to/from Ottawa and Kingston, I was already training by cycling to/from Toronto and Kitchener-Waterloo. Our friend was hosting their annual Cinco De Mayo party so I packed my pannier and cycled over. That’s 120km one-way. This year, due to snow and rain, the long cycles haven’t progressed as well. Thus, the trip has been modified to be 70km one way from the train station.
While the party is happening again this year, and I have signed up for Rideau Lakes, I am trying to balance my time between cycling and studying. Studying is winning. Cycling can wait. Passing my exams cannot. Two years ago, I cycled with my buddy, Sue, while Rob stayed at home to study. This year, Rob is cycling with Sue, and I am staying home to study.
Cinco de Mayo was still on my mind, though, as I made these Mexican-inspired almost raw chili salad wraps. I could easily whip these up in Kitchener, had I decided to cycle over myself.
One of the things I love about raw cuisine is that the flavours (usually) pop. Just think of garlic – raw garlic is potent, cooked garlic is muted and slow-roasted garlic is even more mellow.
With a higher emphasis on proteins lately, one thing raw meals lack are good sources of protein. Sure, you could sprout grains and beans, but I don’t really like them as much as their cooked counterparts. That’s probably why I don’t see many recipes for sprouted legumes. “High protein” raw meals usually mean lots of nuts and seeds, which also come with more fat than protein.
In any case, I thought to myself: lets combine the best of both worlds.Beans and flavourful sauces for a high-protein fix. I actually got the idea after Gena posted Brendan’s recipe for a cold chili. Basically all the foundations from a regular chili are combined to make a satisfying dip. It is quite versatile: heat it up to make a regular chili, serve it with chips as a dip, place overtop your favourite green as a salad or place inside Romaine lettuces as a chili salad wrap.
In my study gusto, I appreciate super quick meals. Open a can of cooked beans (I used a canned bean medley), empty out a can of tomato paste, chop up some tomato and green onions and season with chili powder, cumin and lime. Of course, the raw garlic pops out for you, too. It tastes best after a marinade, which means leftovers are just as good, if not better.
2 cups cooked mixed beans (or your favourite, black beans or red kidney would be good)
5 fl oz can (or 10 tbsp or 2/3 cup) tomato paste
1 tbsp oil of choice (I used Vega’s EFA Oil Blend)
1 tsp chili powder
1/2 tsp ground cumin
chili flakes, or cayenne, to taste
2 clove garlic, pressed or chopped
4 tbsp lime juice (from 1 lime)
1 cup tomato, chopped
2 tbsp green onion, minced
1-2 avocados, chopped
Romaine leaves for wraps or chopped for a salad
1. Combine all ingredients (except lettuce) together in a bowl. Allow to marinate at least a few hours for the flavours to meld. Season to taste.
2. Place bean medley inside Romaine wrap or overtop chopped lettuce. Sprinkle chopped avocado overtop.