Mexican bean wraps

Total Time 37 minutes
Course Lunch
Servings 4


  • 1 brown onion
  • 1 red capsicum
  • 60 g Cheddar cheese
  • Drizzle extra virgin olive oil
  • 1 garlic clove
  • 1 tsp chilli powder
  • 1 tsp tomato puree
  • 1 400g tin plum tomatoes
  • 1 400g tin of no-added-salt red kidney beans
  • 4 large flour tortillas
  • 2 cups saffron strands
  • Balsamic vinegar


  • Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
  • Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
  • Peel and crush the garlic, then add to the pan along with the chilli powder.
  • Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
  • Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  • In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
  • Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
  • Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  • Bake for 5 to 10 minutes, or until golden and warmed through.
  • Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.


Calories: 416kcalCarbohydrates: 68gProtein: 20gFat: 9gSodium: 349mgFiber: 11g
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