Recipe: Yummy Vege Mexican bean wraps

Vege Mexican bean wraps. Tortilla wraps are perfect for camping because they can be held in your hand, meaning no plates to wash! You can also fill them with scrambled eggs, peanut butter, flavored cream cheese, raw veggies or leftovers from the night before. These spicy veggie tortillas or Mexican bean wraps make an awesome light lunch; they are healthy and packed full of flavour, try it today. Gently heat the refried beans with the chopped tomatoes until warmed through. Mix the yogurt with lime zest and juice.

Looking for Mexican bean side dish recipes? Mexican Bean Tortilla Wraps. save recipe go to recipe. This tofu and black bean wrap is high in protein, fibre and plant goodness. You can have Vege Mexican bean wraps using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vege Mexican bean wraps

1. You need 1/2 of onion chopped.
2. Prepare 1/2 of red pepper (capsicum) chopped.
3. Prepare 30 g of cheddar cheese, grated.
4. You need of Evoo.
5. It's of Small clove garlic, minced.
6. You need 1/2 tsp of chilli powder.
7. It's Teaspoon of tomato purée.
8. It's 200 g of tinned tomatoes.
9. It's 200 g of black beans.
10. Prepare 3 of large flour tortillas.
11. It's of Optional mixed salad.
12. It's Bunch of coriander.

Prepare your wraps - spread a thin layer of guacamole on a wrap and top with the black beans, tofu and salad. MORE: Vegan recipe video: Here's how to make sweet potato cakes. Mixed Bean Mexican Wraps recipe: I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn't disappoint.

Vege Mexican bean wraps step by step

1. Chop onion and pepper and grate cheese. Fry onion gently for 10 mins..
2. Preheat oven 180C/350F. Add to pan crushed garlic and chilli powder, then tomato purée, tomatoes and drained beans. Cook for a further 10 minutes until softened and reduced. Season..
3. While beans are cooking, fry off the pepper until soft then add half the cooked bean mix to it. Use a potato masher on the remaining bean mix and smash to smooth sauce/ paste..
4. Spread paste over tortillas. Add bean mix and cheese and coriander. Roll up..
5. Put rolled tortillas in greased baking tray in oven for 5-10 mins until golden. Option to serve with salad dressed in oil and vinegar..

Broad beans, green beans and asparagus salad. Microwaved fish with vegetables and Thai dressing. Grilled fish wrap with pineapple and tomato salsa. For a real taste of Mexico, give this Mexican sweet potato and bean wrap a try. This delicious Vegan Spaghetti Squash and Black Bean Mexican Bowl is especially for all the vegetarians trying to eat healthy in January.