Mexican Bean and Avocado Wrap with Salad
Nutrition per serving
| Calories | 415 kcal |
| Protein | 17 g |
| Carbs | 60.2 g |
| Fats | 13.5 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 6.4 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 11.3 g |
| Fiber | 16.7 g |
| Sodium | 563 mg |
Ingredients
| Canola Oil | |
| Red Onion | |
| Chili Powder | |
| Red Kidney Beans (canned) | |
| Green Bell Pepper (capsicum) | |
| Red Bell Pepper (capsicum) | |
| Garlic | |
| Tomato products, canned, paste, without salt added | |
| Lime | |
| Whole Wheat Tortillas | |
| Avocado | |
| Mixed Salad Leaves |
Preparation
Chop red onion, capsicums, and avocado. Crush garlic. Drain and rinse kidney beans. Prepare green salads according to your preference.
Cooking
1. Pour the oil into a pan and heat well.
2. Saute the onion, garlic and chilli powder/spice and leave for about 2 minutes until tender.
3. Stir in the capsicum and allow to simmer for a few minutes.
4. Mix the tomato paste, beans and water into the pan and simmer until the mixture thickens slightly.
5. Add the lime juice and stir well.
6. Place a bit of the mixture in the centre of tortilla.
7. Lay a bit of avocado on top of the bean mixture.
8. Fold the tortilla and roll rather tightly.
9. Serve with mixed salad leaves.