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Chilli bean and corn tortilla wrap recipe
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7 ratings
These spicy veggie chilli bean and corn tortilla wraps make the perfect light lunch and are great for enjoying on the go. See method
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 x 400g tin kidney or black beans, drained
- ½ tsp ground cumin
- 1/2 red chilli, deseeded and finely chopped
- 4 large soft tortillas
- 1 x 150g tinned sweetcorn, drained
- 1 ready-roasted red pepper, drained and sliced
- 50g (2oz) Cheddar cheese, grated
- handful fresh coriander
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1280kj
305kcal
15%
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Fat
10g
14%
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Saturates
4g
20%
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Sugars
7g
8%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 42.8g
Protein 12.6g
Fibre 6.7g
Method
- Heat the oil in a medium frying pan. Add the onion and gently cook for 5 minutes until translucent. Add the beans to the pan along with the cumin and chilli. Cook for 2 minutes more, crushing the beans lightly with a fork. Stir through 3 tbsp water and cook for another minute or two, until softened. Season to taste and leave to cool.
- To serve, divide the bean mixture between the tortillas. Top with the sweetcorn and red pepper, then scatter over the cheese and coriander. Roll up tightly, to serve.
Tip: Try lightly toasting your tortillas before using.
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