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

More Mains recipes >
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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 448
    22%
  • Carbs 59.3g
    23%
  • 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

Close

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

Show/hide comments

comments powered by Disqus

  • 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