Tex Mex Wrap
PREP 10 MIN•COOK 8 MIN
Classic Mexican flavours are less than 20 minutes away. You can warm the tortillas in a skillet or on a grill on low heat, or eat them fresh.
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Number of servings
2
1⁄2 red bell pepper finely diced
4 tbs frozen corn kernels defrosted
1 1⁄2 can of black beans (14 oz cans) drained & rinsed
1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper)
salt & pepper, to taste
2 small (1 oz ea) corn tortillas (or wheat) warmed
1⁄4 avocado (medium, 8.5 oz) mashed
2 scallions thinly sliced
4 sprigs of fresh cilantro chopped
Heat a medium non-stick skillet over medium heat and cook bell pepper for 5 minutes until soft. Add corn, beans and spice mix and cook, stirring, for 2-3 minutes until heated through. Season with salt and pepper and remove from heat.
Spread avocado down the middle of the tortilla, top with vegetables and sprinkle with scallion and cilantro. Fold the bottom of the tortilla up and wrap in the sides. Serve.
Energy (kJ)
1465 kJ / 350 cals
Protein
18.8 g
Fat
6.8 g
Sat. Fat
1.1 g
Carbs
42.9 g
Sugar
6.6 g
Fiber
20.8 g
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