Mexican Bean Wraps With Peppers, Tomatoes Chilli

Nutrition per serving

Calories592 kcal
Protein19.6 g
Carbs79.8 g
Fats23.5 g
Saturated Fat3.7 g
Monounsaturated Fat13.8 g
Polyunsaturated Fat4.3 g
Sugars11.6 g
Fiber19.1 g
Sodium1,251 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.

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.

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.