Mexican Bean Wraps With Peppers, Tomatoes Chilli
Nutrition per serving
Calories | 592 kcal |
Protein | 19.6 g |
Carbs | 79.8 g |
Fats | 23.5 g |
Saturated Fat | 3.7 g |
Monounsaturated Fat | 13.8 g |
Polyunsaturated Fat | 4.3 g |
Sugars | 11.6 g |
Fiber | 19.1 g |
Sodium | 1,251 mg |
Ingredients
Onion | |
Peppers, sweet, red, sauteed | |
Tomato Puree | |
Tomatoes, Plum canned, peeled | |
Kidney beans (canned) | |
Flour Tortilla(s) | |
Chili Powder | |
Garlic | |
Mixed Salad Leaves | |
Olive Oil |
Preparations
1. Preheat the oven to 180°C/350°F/gas 4.
1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and finely slice the onion.
3. Deseed and finely slice pepper.
4. Peel and crush the garlic
5. Drain/rinse kidney beans.
Cooking Instructions
1. Heat ½ a tbsp of oil in a frying pan over medium-high heat. Add the onions and cook for about 5-6 minutes until tender.
1. Heat ½ a tbsp of oil in a frying pan over medium-high heat. Add the onions and cook for about 5-6 minutes until tender.
2. Add the garlic, chili powder, tomatoes, tomato purée and stir to combine well breaking up the tomatoes.
3. Add the kidney beans and cook for a further 6-7 minutes until slightly thickened. Season with a pinch of salt (optional) and pepper.
4. Meanwhile, in another frying pan, heat ½ tbsp of oil over medium-high. Add the peppers and cook until tender. Remove from heat and asset aside.
5. Place half the bean mixture in a beaker and blitz with a stick blender until smooth.
6. Spread the bean paste onto the tortilla and then spoon the bean mixture and peppers on top. Roll up the tortilla and place onto a lightly greased baking tray. Bake in the oven for about 5-8 minutes until golden.
7. Serve with a mixed salad on the side.