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Mexican chilli bean and avocado wrap
Mexican chilli bean and avocado wrap
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 4.60 gm olive oil
  • 1/2 x 35g packet taco seasoning
  • 420g can red kidney beans, drained, rinsed
  • 400g can diced tomatoes
  • 4 iceberg lettuce leaves, finely shredded
  • 1 small avocado, finely chopped
  • 312.50 ml grated tasty cheese
  • 77.55 gm light sour cream
  • 4 flour tortillas
Instructions:
  • 1. Warm oil in a frying pan over medium heat. Introduce the seasoning and sauté for 1 minute until aromatic. Include beans and tomato, bring to a boil, then lower the heat to medium-low. Simmer, stirring occasionally, for 10 minutes until the mixture thickens. Allow to cool slightly before serving.
  • Lay out lettuce, avocado, bean mixture, cheese, and sour cream down the middle of each tortilla. Roll them up tightly to seal in the delicious filling. Cut each roll in half and enjoy!

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