Mexican sushi

Mexican sushi

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins , plus 2 hrs chilling

Ingredients

400g can four-bean mix (we used Wattie’s in spring water)
½ teaspoon ground sweet paprika
2 avocados
1 teaspoon dried oregano
1 large cucumber
1 yellow or red capsicum
4 spring onions
4 wholegrain tortillas
4 large lettuce leaves

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Instructions

Stay Awake

1 Empty canned beans into a blender. Add paprika and blend. Set aside.

2 Mash avocados with a fork then mix in oregano. Wash cucumber and cut lengthwise in 4 long pieces. Wash capsicum and cut in strips. Wash spring onions and remove the roots.

3 Spread each tortilla with the avocado mixture. Cover with a lettuce leaf. Spread the lettuce with bean mixture. Arrange cucumber piece along the diagonal. Add capsicum strips. Add spring onion.

4 Roll up each tortilla tightly, refrigerate for 2 hours then cut in 2cm pieces.

Serving suggestion

Serve sushi with cherry tomatoes.

Variations

You can also use wraps or Lebanese bread but not pita bread as it is too thick.
Added fresh parsley sprigs taste incredible in this recipe.
Go crazy and use 2 capsicums: a yellow and a red one. This increases the vege count and adds more colour.
If it’s not avocado season, you can replace it with another can of beans or a low-fat cream cheese spread.

HFG tip

Make sure the tortilla is thin, soft and bendable.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1700 kJ

Protein 14 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 16 g

Sodium 270 mg

Calcium 100 mg

Iron 3 mg

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.