Denise says:

  • This is a tasty warming dish that is ideal for Sukkot entertaining – easy to make for a large quantity and the baskets add a little finesse to the finished dish; it is also happens to be vegan too!I just love
  • Mexican food and first made it as part of a themed event for my daughter’s engagement party celebration.  Use drained, rinsed tinned beans to reduce cooking time.
  • Preparation Time: 30 minutes
  • Cooking Time: 2 hours 30 minutes
  • Serves: 6 people.


  • 200g dried black beans or you can used 2 400g tinned black beans
  • ~
  • 2 tablespoons olive oil
  • 4 carrots – peeled and roughly chopped
  • 2 red onions – peeled and roughly chopped
  • 3 red peppers – de seeded and roughly chopped
  • 2 green chilies – deseeded and finely chopped
  • 3 garlic cloves – peeled and roughly chopped
  • ~
  • 10 large plum tomatoes – roughly chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon cinnamon
  • 25g dark chocolate – roughly chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon brown sugar
  • 150ml vegetable stock
  • Salt and freshly ground black pepper
  • Tortilla Basket
  • 6 tortilla wraps (whole-wheat or plain)
  • 2 tablespoons rapeseed oil
  • To serve: diced avocado dressed in lime juice


  1. Cook the black beans in simmering water for 1 hour or steam at 100* for 50 minutes in a steam oven or until soft. Drain and set aside.
  2. Heat a deep frying pan with olive oil. Add the carrots, onions, peppers, chillies and garlic. Cook for 3 minutes and then add the tomatoes, oregano, cinnamon, chocolate, tomato puree, brown sugar and stock.
  3. Bring to the boil and simmer covered for 20 minutes. Add the black beans. Check seasoning and spoon into the prepared baskets.
  For the baskets
  1. Preheat the oven to 200C / Gas mark 6.
  2. Using a pastry brush, lightly coat the inside of a 11cm ramekin/ glass ovenware dish with rapeseed oil.
  3. Brush the tortilla on both sides with a little oil and mould into the ramekin.
  4. Bake for approximately 15 minutes or until golden. Remove immediately and set aside on a rack to cool. (These can be made 3-4 days in advance and stored in an airtight container).