Mexican bean and avocado wrap
Serves: 4
Time to make: 20 mins
Total cost: $9.31 / $2.33 per serve
(at time of publication)
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
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
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Carbohydrates 40.8g
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–Sugars 5.6g
-
Dietary fibre 8.5g
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Sodium 205mg
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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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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
