Mexican Bean Wraps With Peppers, Tomatoes Chilli

Nutrition per serving

Calories652 kcal
Protein23.3 g
Carbs80 g
Fats28.4 g
Saturated Fat6.8 g
Monounsaturated Fat15.2 g
Polyunsaturated Fat4.5 g
Sugars11.7 g
Fiber19.1 g
Sodium1,344 mg

Ingredients

Onion
Peppers, sweet, red, sauteed
Cheddar Cheese
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. Grate the cheese.

5. Peel and crush the garlic

6. 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. Sprinkle over the cheese, 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.