Mexican Chilli Bean and Avocado Wrap

[Guest guest]

Mexican Chilli Bean and Avocado Wrap

 

 

1 teaspoon olive oil

half a 35 g (1 1/4 oz) packet taco seasoning

420 g (15 oz) can red kidney beans, drained, rinsed

400 g (14 oz) can diced tomatoes

4 iceberg lettuce leaves, finely shredded

1 small avocado, finely chopped

1 1/4 cups grated vegan tasty cheese

1/3 cup vegan sour cream

4 GF flour tortillas

 

 

1. Heat oil in a frying pan over medium heat. Add seasoning. Cook,

stirring, for 1 minute or until fragrant.

 

2. Add beans and tomato. Bring to the boil. Reduce heat to medium-low.

Cook, stirring occasionally, for 10 minutes or until

mixture has thickened. Cool slightly.

 

3. Place lettuce, avocado, bean mixture, cheese and sour cream along

the centre of each tortilla. Roll up firmly to enclose filling. Cut in

half. Serve.

 

 

Makes 4.