Mexican wraps
Add to Week Menu
Prep time20 min
Cook time25 min
Total time45 min
DifficultyEasy
Servings4
Hearty wraps filled with a spicy mix of beans, vegetables, and rice, topped with avocado, fresh cilantro, and a spicy hot sauce. Perfect for a weeknight or a casual dinner party.
Ingredients
Amounts for 4 servings
- 6 pcswraps (large)
- 800 gblack beans
- 400 gkidney beans
- 1 pcszucchini
- 250 gmushrooms
- 2 pcsavocado
- 30 gcilantro
- 70 gtomato paste
- 200 gplain nachos
- 4 tbsphotsauce
- 1 tbspsmoked paprika
- 1 tbspground cumin
- 2 tbspolive oil
- 2 tspsalt
- 2 tspblack pepper
- 200 grice
- 1 tbspworcestershire sauce(optioneel)
Instructions
- 1Cook the rice according to the instructions on the package. Set it aside and let it cool slightly.
- 2Cut the zucchini and mushrooms into small cubes. Heat the olive oil in a large pan and sauté the vegetables over medium heat for 5–7 minutes, until most of the liquid has evaporated.
- 3Add the black beans, kidney beans, and tomato paste to the pan. Stir well.
- 4Season with smoked paprika, cumin, Worcestershire sauce, salt, and black pepper. Let it simmer for another 5 minutes until the flavors have blended well.
- 5Meanwhile, slice the avocado and roughly chop the cilantro.
- 6Briefly heat the wraps in a dry pan or in the microwave until they are pliable.
- 7Fill each wrap with a serving of rice, the bean and vegetable mixture, avocado, fresh cilantro, and a dash of hot sauce.
- 8Fold the wraps closed and serve with plain nachos on the side, with extra hot sauce to taste if desired.
Nutrition
Per serving
- Calories1308
- Protein45.1 g
- Carbohydrates171.2 g
- Fat40.7 g
- Fibre37.6 g
Estimated from the ingredients — not published by the source.
mexicaans
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
