Mexican Bean Wraps

Versatile and tasty, beans are perfect for veggie wraps and the whole family is bound to love them.

8
15
0
Equipment: 
  • Sharp knife
  • Chopping board
  • Wok or large frying pan
  • Grater
  • Garlic crusher
  • Tin opener
  • Measuring jug
  • Potato masher
  • Measuring spoons
  • Large wooden spoon 
Ingredients: 
  • 1 tablespoon of Vegetable Oil
  • 1 onion finely chopped
  • 3 cloves of garlic, crushed
  • 1 green chilli, deseeded and chopped
  • 400grams tin of red kidney beans, drained
  • 400grams tinned pinto beans, drained
  • 2 tablespoons chopped coriander
  • 150 millilitres vegetable stock
  • 8 wheat tortilla wraps
  • 25grams reduced fat cheese, grated
  • 1 teaspoon of Black Pepper
Simple steps: 
  1. Heat the oil in a wok. Add the onion and gently cook for 4minutes.
  2. Stir in the garlic and chilli and cook for a further 1 minute.
  3. Put the beans in to a large bowl and mash with potato masher, then add them to the pan, with the chopped coriander, black pepper and vegetable stoke. Cook for 5 minutes stirring until soft and pulpy.
  4. Place tortillas wraps on a baking tray and heat in a warm oven for 1-2 minutes.
  5. Spoon 2 tablespoons of bean mixture on to tortilla wrap, sprinkle with cheese.  Fold in both ends and roll up tightly.
Calories: 
561 kcal
Fat: 
8.4g
Saturated fat: 
3.2g
Carbohydrates: 
94.3g
Sugars: 
2.9g
Salt: 
1.4g
Allergen information: 
Barley
Celery
Gluten
Milk
Wheat