Mixed Bean Enchiladas

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Info

Macros

Ingredients

– 1 tbsp coconut (I use organic virgin coconut oil from Tesco)
– 1 red onion, sliced
– 1 red pepper, sliced
– 1 400g tin of mixed beans
– 1 tbsp chipotle
– 2-3 tsp BBQ seasoning
– 1 300g jar of mild salsa dip (I use Tesco’s home brand)
– 50g lighter cheddar cheese
– 4 Beetroot wraps (I use Genius fibre wraps from Tesco)

Method

1. Heat the oil in a pan on a medium to high heat. Add the onion and pepper and fry until slightly softened.

2. Add the mixed beans and fry for a further five minutes. Turn down the heat, add the chipotle paste and BBQ seasoning and mix together. Let it simmer for 15-20 minutes, stirring occasionally.

3. Heat the grill to a medium to high heat. Lay the wraps on the side, spread the mixed beans evenly in the four wraps and fold up tightly. Place the wraps onto a sheet of tin foil, spread a layer of salsa on top of each wrap followed by a sprinkle of cheese. Place in the grill for 2-5 minutes until the edges are slightly crisp

4. Serve immediately