Mexican Black Bean Wrap with Cheddar Cheese & Smokey Aioli
Quick Prep | Ready in 15 | Serves 2
There's nothing better than a good wrap for lunch. Seriously, what could be better than warm flour tortillas stuffed with all kinds of delicious fillings? Ours boast stewed and mildly spiced black beans, diced capsicum, plus fresh salads. Finish it off with a sprinkling of Cheddar for your Tex-Mex hit.
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Ingredients
1
capsicum
1 tin
black beans
(Contains Soy; )
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1
tomato
1 packet
Smokey Aioli
(Contains Egg, Soy; )
4
classic wraps
(Contains Gluten; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Roughly chop the capsicum. Rinse and drain the black beans. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum until softened, 4-5 minutes. Add the black beans, Tex-Mex spice blend, water and tomato paste and cook until softened, 2-3 minutes. Season to taste. Transfer to a medium bowl to cool.
While the black beans are cooking, roughly chop the tomato. In a small bowl, combine the tomato and a small drizzle of white wine vinegar. Season to taste.
Spread the smokey aioli over the classic wraps (see ingredients) and sprinkle with the shredded Cheddar cheese. Divide the baby spinach leaves and Tex-Mex bean filling between wraps. Spoon the tomato salsa over the bean filling. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.
At lunchtime, remove the wrapping and reheat the wrap in a sandwich press for 1 minute or on a plate in the microwave for 30 second bursts until heated to your liking.