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Preparation
Dice the red onions. Drain the kidney beans. Drain the butter beans. Reserving the liquid, drain the sweetcorns. Slice the avocados.
And the rest...
- 1 In a hot pan, sauté the onion in 1 tbsp oil. Add the Mexican paste and cook for 5 minutes.
- 2 Add in the kidney and butter beans, chopped tomatoes and the liquid from the sweetcorn. Simmer for 25 minutes.
- 3 Add the sweetcorn and remove from the heat. Heat the rice according to the pack instructions.
- 4 To fill the wraps, spoon the bean mixture, rice, sliced avocado and lettuce into each wrap, folding the end to keep the filling inside.
- 5 Serve with salsa made by mixing diced mango (or you could use pineapple) with a little lime juice and red chilli.
And the rest...
4 Reviews
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Therese And Neil
Easy to make, filling and delicious
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Neil
What she said ☝🏻
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Anna
One of our favourite recipes and tastes even better for lunch the next day! You can swap out the paste for a fajita or burrito spice mix if you need to and we like to include sour cream, a little grated cheese and some homemade guacamole in ours 👌🏼
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J
This meal has become a family favourite! Perfect in a wrap with smashed avocado and grated cheese.
