Mexican Bean Wraps
Difficulty level: Easy
Prep Time: 15 mins
Cook Time: 30 mins
1 red capsicum
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of chilli powder
1 x 400g (14 oz) can of chopped tomatoes
1 x 400g (14oz) can red kidney beans
4 large flour tortillas
3 handfuls of mixed salad leaves
2 tablespoons balsamic vinegar
Vegans use vegan cheese.
1.) Preheat your oven to 180 degrees celsius. Peel and chop the onion and pepper. Grate the cheese.
2.) Heat a pan on a medium heat with 1 tablespoon of olive oil and fry the onion for 10 minutes.
3.) Peel and finely chop the garlic and add to the pan with the chilli powder. Add the tomatoes and drain and add the kidney beans.
4.) Cook for 10 minutes or until reduced slightly.
5.) In another pan fry the pepper until it starts to soften, then set aside.
6.) Divide the bean mixture in half. Either blitz half the mixture with a blender or use a potato masher to mash into a paste.
7.) Spread the tortillas with bean paste, then add bean mixture, red pepper and grated cheese. Roll up tortillas and bake for about 5-10 minutes until warmed through.
8.) Mix the balsamic with 1 tablespoon of olive oil and add to the salad leaves. Serve salad with the wraps.