Mexican bean wraps
5
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A spicy combo of beans – including red kidney, pinto, cannellini, borlotti and black eyed – makes for a deliciously filling lunch.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 small
Garlic
2 clove(s)
Chilli flakes
¼ teaspoon(s), level
Tomato
3 large
Balsamic vinegar
2 tablespoon(s)
Mixed Beans, cooked
1 can(s), large, drained
WW Wholemeal Wraps
4 individual
Reduced fat soured cream
2 tablespoon(s), level
Lettuce
80 g
Half fat Cheddar cheese
60 g
Instructions
1
Mist a large pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for 1 minute.
2
Add the chilli flakes and cook for a further minute, then stir in the tomatoes and vinegar and season well. Cover and cook for 5 minutes until the tomatoes have just started to break down, then stir in the beans and simmer for 10 minutes until the sauce is reduced and thickened.
3
Meanwhile, heat the wraps to pack instructions. Spread them with the soured cream, then top with the lettuce, bean chilli and cheese. Roll up and serve.
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