Mexican Bean and Avocado Wrap with Salad

Nutrition per serving

Calories415 kcal
Protein17 g
Carbs60.2 g
Fats13.5 g
Saturated Fat3.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Sugars11.3 g
Fiber16.7 g
Sodium563 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.