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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
57.9
g
per serving
115.8 g total
Fat
19.1
g
per serving
38.2 g total
Protein
17.3
g
per serving
34.6 g total
Cook Time
10
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
2
tbsp
Tomato Ketchup
3
drops
Tabasco Sauce
Dairy
6
tbsp
Greek Yoghurt
Fruits
0.5
piece
Avocado
peeled, sliced
0.5
piece
Avocado
peeled, for guacamole
0.5
piece
Lemon Juice
juice only
GrainsCereals
2
piece
Tortilla Wraps
ready-made
LegumesPulses
200
g
Kidney Beans
tinned, rinsed and drained
2
tbsp
Kidney Beans
tinned, für guacamole, rinsed and drained
NutsSeeds
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
handful
Coriander
fresh, roughly chopped
1
clove
Garlic
crushed
1
pinch
Chilli Powder
Vegetables
200
g
Plum Tomatoes
tinned, drained
1
piece
Spring Onion
finely chopped
Method
1
Simmer kidney beans, tomatoes, ketchup, and spring onion in a saucepan for 3 to 4 minutes.
2
Season the mixture with salt and pepper.
3
Divide the bean mixture onto tortillas and top with coriander, Tabasco, and sliced avocado.
4
Roll the tortillas tightly like a cigar.
5
Heat a griddle pan and griddle the wraps until warmed through.
6
Mash all guacamole ingredients together in a bowl until combined.
7
Serve the wraps with a dollop of the guacamole.