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
Ingredients

1⁄2 red pepper finely diced

4 tbs frozen corn kernels defrosted

1 1⁄2 tins of black beans (400g tins) drained & rinsed

1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)

salt & pepper, to taste

2 corn tortillas, small (25g ea) (or wheat) warmed

1⁄4 avocado (medium, 240g) mashed

2 spring onions thinly sliced

4 sprigs of fresh coriander chopped

Methodbased on 1 serving
1

Heat a medium non-stick frypan over medium heat and cook red 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.

2

Spread avocado down the middle of the tortilla, top with vegetables and sprinkle with spring onion and coriander. Fold the bottom of the tortilla up and wrap in the sides. Serve.

Nutritional Informationper serving

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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