AI illustration

Crisp bean and sweetcorn wraps

Why it worksMashing the beans stops them rolling out of the wrap when you pick it up.

Ingredients

• 400 g kidney beans
• 300 g sweetcorn
• 120 g grated gouda
• 6 tortilla wraps
• 100 g onions
• 4 g ground cumin
• 3 g paprika
• 15 ml sunflower oil

Method

1. Heat the oil in a frying pan on medium heat. Cook the chopped onion for 4 minutes. Add the cumin and paprika and stir for 30 seconds.
2. Add the drained kidney beans and sweetcorn. Mash them roughly with a fork to make a thick paste. Add salt. Put the filling in a bowl and wipe the pan clean.
3. Spread the filling over half of each wrap. Sprinkle cheese on top and fold the wraps in half.
4. Cook the wraps in the dry pan on medium heat for 2 minutes on each side. Press them with a spatula until they are brown and the cheese has melted.

A portion: about 750 kcal · 30 g protein · 92 g carbs · 27 g fat