Festive Vegan Mexican Wrap with Ballymaloe Original Relish

Festive Vegan Mexican wrap
  • Cooking Time: 30 minutes
  • Serves: 1
  • Allergens: Contains mustard seeds.

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This tasty wrap is perfect for vegans and vegetarians. The recipe uses Ballymaloe Original Relish and Fiery Relish.


  • Half a tin of black beans
  • 80g grated peeled potato
  • Ballymaloe Fiery Relish
  • Guacamole (half an avocado, mashed, salt and pepper, little lime juice)
  • Thinly sliced red onions
  • Rocket
  • Ballymaloe Original Relish
  • Tortilla Bread

Dietary Suitability

  • Suitable for Vegans
  • Suitable for Vegetarians


  1. Wash and drain the black beans and mash with a fork, season with salt and pepper and add a teaspoon of Ballymaloe Fiery Relish. Stir and taste and ensure it is HOT.
  2. Heat a frying pan with a tablespoon of olive oil until hot, place the seasoned grated potato in a 5x2” rectangle and apply pressure using a fish slice (draw out the moisture). Cook through until the potato rosti is very golden brown and crunchy on both sides. Remove to the side.
  3. Dry wipe the frying pan carefully and place back on the heat. Gently heat the tortilla bread, turn and heat through on the other side also.
  4. Place the warmed tortilla on a chopping board.
  5. Spread a tablespoon of Ballymaloe Original Relish all over the base.
  6. Spread the Ballymaloe fiery smashed black beans along the middle of the wrap.
  7. Top with the crispy potato rosti and thinly sliced red onions.
  8. And finish with the guacamole and rocket.
  9. Pull up the ends and bring in the sides to close the wrap, turnover and cut at angle and serve with extra fiery black beans on the side.

  • Cooking Time: 30 minutes
  • Serves: 1
  • Skill: Medium
  • Allergens: Contains mustard seeds.

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0 / 5 0