Mexican Tortillas with Feta and Black Beans

Nutrition per serving

Calories770 kcal
Protein22.3 g
Carbs112.8 g
Fats26.8 g
Saturated Fat9.1 g
Monounsaturated Fat12.6 g
Polyunsaturated Fat3.1 g
Sugars14.4 g
Fiber24.3 g
Sodium1,205 mg

Ingredients

Red Onion
Green Bell Pepper (capsicum)
Romaine Lettuce
Sweet Smoked Paprika
Chopped Tomatoes (canned)
Feta Cheese
Lime
Sour Cream
Whole Wheat Tortillas
Olive Oil
Olive Oil
Brown Rice (medium-grain)
Fajita Seasoning
Black beans (canned)
Preparations
1. Peel/slice the onion into half-moon shapes.

2. Remove core/chop the pepper into bite-sized pieces.

3. Shred the lettuce.

4. Drain/rinse the black beans in a sieve.

Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.

2. Meanwhile, in a pan, heat ½ a tbsp of olive oil over high heat. Add the pepper and cook for a minute until lightly browned. Transfer to a bowl and set aside.

3. To the same pan, add a tsp of olive oil and lower heat to medium. Add the onions with a pinch of salt (optional) and pepper and cook for 5 minutes until softened and slightly golden. Stir in the smoked paprika with the fajita seasoning and stir for 30 seconds before adding the tinned tomatoes. Lower the heat to medium-low and gently simmer for about 5-6 minutes until thickened.

4. Once the sauce has thickened, add the black beans with the cooked peppers and stir to combine. Remove the pan from heat.

5. In a small bowl, mix together the sour cream with ¼ tsp of lime juice and a small grating of lime zest.

6. Crumble the feta into the cooked rice and stir to combine.

7. Place the tortilla onto a plate, spoon the rice mixture down the centre of the tortilla, then top with the shredded lettuce, bean mixture and then finally top with the sour cream and roll the tortilla up.

8. Serve with the remaining sour cream on the side.