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Photo of Mexican bean wraps by WW

Mexican bean wraps

5
Points® value
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, white onion, finely sliced

Garlic

2 clove(s), finely chopped

Chilli flakes

¼ teaspoon(s), level

Tomato

3 large, roughly chopped

Balsamic vinegar

2 tablespoon(s)

Mixed Beans, cooked

1 can(s), large, drained, drained and rinsed

WW Wholemeal Wraps

4 individual

Reduced fat soured cream

2 tablespoon(s), level

Lettuce

80 g, iceberg

Half fat Cheddar cheese

60 g, grated

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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