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Mexican bean and avocado wrap

Author: Jackie Charles

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Serves: 4

Time to make: 20 mins

Ingredients

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2 teaspoons canola oil
1 small red onion, finely chopped
1 clove garlic, crushed
1 teaspoon Mexican chilli powder (or use 2 teaspoons Mexican spice mix)
1 red capsicum, finely chopped
1 green capsicum, finely chopped
400g can red kidney beans, drained and rinsed
2 tablespoons tomato paste
juice of 1 lime
4 medium tortillas
½ avocado, roughly chopped
green salad, to serve

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Instructions

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1 Place the oil in a medium saucepan over medium heat. Add the onion, garlic and chilli powder or spice mix and cook for 1-2 minutes, until soft. Add the capsicum and cook for 2-3 minutes. Add the beans, tomato paste and 1 cup water. Stir to combine, reduce the heat and simmer for 10 minutes, until thick. Stir through the lime juice.

2 Spoon the bean mixture onto the centre of a tortilla. Top with avocado, fold over the base and roll tightly. Serve with a green salad.

Nutrition Info (per serve)

Calories 313cal

Kilojoules 1310kJ

Protein 11.7g

Total fat 11.6g

–Saturated fat 1.6g

Carbohydrates 40.8g

–Sugars 5.6g

Dietary fibre 8.5g

Sodium 205mg

Calcium 50mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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