Bean and Tomato Tortilla Wraps with Guacamole

Flavorful bean and tomato filled tortillas served with a fresh, creamy kidney bean guacamole.

Vegetarian Healthy Lunch Kidney Beans Tortilla

Estimated Nutrition

Calories

459.2

kcal / serving

918.4 kcal total

Carbs

57.9g

per serving

115.8 g total

Fat

19.1g

per serving

38.2 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Ketchup

drops

Tabasco Sauce

Dairy

tbsp

Greek Yogurt

Fruits

0.5

piece

Avocado

peeled, sliced

0.5

piece

Lemon Juice

juice only

GrainsCereals

piece

Tortilla Wrap

ready-made

LegumesPulses

200

Kidney Beans

tinned, rinsed and drained

tbsp

Kidney Beans

tinned, für guacamole, rinsed and drained

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

handful

Coriander

fresh, roughly chopped

clove

Garlic

crushed

pinch

Chili Powder

Vegetables

200

Plum Tomato

tinned, drained

piece

Spring Onion

finely chopped

Method

Serve the wraps with a dollop of the guacamole.

Season the mixture with salt and pepper.

Divide the bean mixture onto tortillas and top with coriander, Tabasco, and sliced avocado.

Roll the tortillas tightly like a cigar.

Simmer kidney beans, tomatoes, ketchup, and spring onion in a saucepan for 3 to 4 minutes.

Heat a griddle pan and griddle the wraps until warmed through.

Mash all guacamole ingredients together in a bowl until combined.