Mexican bean and avocado wrap

Photographer: Cath Muscat

Serves: 4

Time to make: 20 mins

Ingredients

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 313 cal

Kilojoules 1310 kJ

Protein 11.7 g

Total fat 11.6 g

Saturated fat 1.6 g

Carbohydrates 40.8 g

Sugar 5.6 g

Dietary fibre 8.5 g

Sodium 205 mg

Calcium 50 mg

Iron 3.5 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.