Mexican Bean Wraps With Peppers, Tomatoes Chilli
Nutrition per serving
Calories | 652 kcal |
Protein | 23.3 g |
Carbs | 80 g |
Fats | 28.4 g |
Saturated Fat | 6.8 g |
Monounsaturated Fat | 15.2 g |
Polyunsaturated Fat | 4.5 g |
Sugars | 11.7 g |
Fiber | 19.1 g |
Sodium | 1,344 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.
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.
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.