Thu, May 24 2012
cool mexican bean wraps
Ingredients
• vegetable oil or olive oil
• 1 onion, peeled and sliced
• 1 clove of garlic, peeled and crushed
• a pinch of chilli powder
• 1 teaspoon tomato puree
• 480g tinned red kidney beans, drained and washed
• 150g tinned tomatoes
• salt and freshly ground black pepper
• ½ green pepper, sliced
• ½ red pepper, sliced
• 5 large flour tortillas
• 150g cheese, grated
Nutrition Information
Serving Size 1 large servings. 435g
Recipe makes 4 large servings.)
Calories 932
Calories from Fat 302 (32%)
Amount Per Serving %DV
Total Fat 33.6g 51%
Saturated Fat 13.9g 69%
Monounsaturated Fat 13.4g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 39mg 13%
Sodium 2025mg 84%
Potassium 876mg 25%
Total Carbohydrate 131.1g 43%
Dietary Fiber 9.8g 39%
Sugars 10.2g
Protein 27.3g 54%
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In a little oil, gently fry the onion for 10 minutes. Then add the
garlic and chilli powder. Add the tomato puree, the drained kidney
beans and the tins of tomatoes with their juice. Cook for 10 minutes
until the juice has reduced then add salt to taste. This is your
filling.
In a separate saucepan, fry the peppers in a little oil and set aside.
Divide the filling mixture in half then blitz one half, using a hand
blender, to form the bean paste.
Add the peppers to the other half of the filling.
Spread the tortillas with the warm bean paste. Then add a serving spoon
of the filling and sprinkle with cheese (remember to omit the cheese
for vegans). Roll up the tortillas and place on the greased baking
tins. Cover with a lid and heat through in a preheated oven on
200°C/400°F/gas 6 for about 20 minutes.
Serve with a mixed leaf salad or a cucumber and mint salad. This recipe is from School Dinners.
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