Cool Mexican bean wraps

Cool Mexican Bean Wrap

Serves 4

  • vegetable oil or olive oil

  • 1 onion, peeled and sliced

  • 1 clove garlic, peeled and crushed

  • 1 pinch chilli powder

  • 1 teaspoon tomato puree

  • 400 g tinned red kidney beans, drained and washed

  • 400 g tinned tomatoes

  • salt

  • freshly ground black pepper

  • ½ green pepper, sliced

  • ½ red pepper, sliced

  • 4 large flour tortillas

  • 60 g cheese, grated

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 peppers 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 peppers 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/400°F/gas 6 for about 20 minutes.



Serve with a mixed leaf salad or a cucumber and mint salad.

Nutritional Information

Cool Mexican bean wraps

Spicy veggie tortillas

0 foodies cooked this
Kidney beans and Mexican flavours are the best of buddies – these make an awesome light lunch
Serves 4
55m
Super easy
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 peppers 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 peppers 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/400°F/gas 6 for about 20 minutes.

Serve with a mixed leaf salad or a cucumber and mint salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 448 22%
  • Carbs 59.3g 26%
  • Sugar 9.4g 10%
  • Fat 12.1g 17%
  • Saturates 5.6g 28%
  • Protein 20.2g 45%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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