Mexican wraps

Mexican wraps

Add to Week Menu

Servings4

Community Recipe

Public Contribution

This recipe is shared by the community

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

  • 6 pcs
    wraps (large)
  • 800 g
    black beans
  • 400 g
    kidney beans
  • 1 pcs
    zucchini
  • 250 g
    mushrooms
  • 2 pcs
    avocado
  • 30 g
    cilantro
  • 70 g
    tomato paste
  • 200 g
    plain nachos
  • 4 tbsp
    hotsauce
  • 1 tbsp
    smoked paprika
  • 1 tbsp
    ground cumin
  • 2 tbsp
    olive oil
  • 2 tsp
    salt
  • 2 tsp
    black pepper
  • 200 g
    rice
  • 1 tbsp
    worcestershire sauce

Instructions

  1. 1Cook the rice according to the instructions on the package. Set it aside and let it cool slightly.
  2. 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.
  3. 3Add the black beans, kidney beans, and tomato paste to the pan. Stir well.
  4. 4Season with smoked paprika, cumin, Worcestershire sauce, salt, and black pepper. Let it simmer for another 5 minutes until the flavors have blended well.
  5. 5Meanwhile, slice the avocado and roughly chop the cilantro.
  6. 6Briefly heat the wraps in a dry pan or in the microwave until they are pliable.
  7. 7Fill each wrap with a serving of rice, the bean and vegetable mixture, avocado, fresh cilantro, and a dash of hot sauce.
  8. 8Fold the wraps closed and serve with plain nachos on the side, with extra hot sauce to taste if desired.

Nutrition

No nutritional information available for this recipe.

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.