Cool Mexican bean wraps

With peppers, tomatoes & chilli

Cool Mexican bean wraps

Cool Mexican bean wraps

Serves Serves 4
Time Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 416 21%
  • Fat 9.3g 13%
  • Saturates 3.9g 20%
  • Sugars 14.4g 16%
  • Salt 0.9g 15%
  • Protein 19.5g 39%
  • Carbs 67.8g 26%
  • Fibre 11.2g -
Of an adult's reference intake
Tap For Method


  • 1 onion
  • 1 red pepper
  • 60g Cheddar cheese
  • olive oil
  • 1 clove of garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon tomato puree
  • 1 400g tin plum tomatoes
  • 1 400g tin red kidney beans
  • 4 large flour tortillas
  • 2 large handfuls mixed salad leaves
  • balsamic vinegar
Tap For Method

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Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  3. Peel and crush the garlic, then add to the pan along with the chilli powder.
  4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
  8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  9. Bake for 5 to 10 minutes, or until golden and warmed through.
  10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.