Mexican Bean Wraps

Mexican cuisine is known for its varied flavors, colourful decoration of fresh ingredients, and variety of spices. Spice can be a natural enemy of wine. But there is one basic rule; The higher the spice (chilli) level the lower the alcohol level needs to be. It's here where varieties such as Semillion, Riesling even Dolcetto from Italy come into their own.

Ingredients; (Serves 4 - 40 mins prep)

vegetable oil or olive oil
- 1 onion, peeled and sliced
- 1 clove of garlic, peeled and crushed
- a pinch of chilli powder
- 1 teaspoon tomato puree
- 480g tinned red kidney beans, drained and washed ( the four bean mix will even do)
- 150g tinned tomatoes
- salt and freshly ground black pepper
- ½ green Capsicum, sliced
- ½ Capsicum, sliced
- 5 large flour tortillas
- 150g cheese, grated

Method;

In a little oil, gently fry the onion for 10 minutes. Then add the garlic and chilli powder. Add the tomato puree, the drained kidney beans and the tins of tomatoes with their juice. Cook for 10 minutes until the juice has reduced then add salt to taste. This is your filling.

In a separate saucepan, fry the capsicum in a little oil and set aside. Divide the filling mixture in half then blitz one half, using a hand blender, to form the bean paste.
Add the capsicum to the other half of the filling.

Spread the tortillas with the warm bean paste. Then add a serving spoon of the filling and sprinkle with cheese (remember to omit the cheese for vegans). Roll up the tortillas and place on the greased baking tins. Cover with a lid and heat through in a preheated oven on 200°C for about 20 minutes.

Serve with crisp Semillion from the Hunter and a mixed leaf salad or a cucumber and mint salad.