Mexican bean wrap

It's quick, it's easy and most of the ingredients are already in your store cupboard.
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Recipe from: 28 August 2015
Preparation time: 15 min
Cooking time: 15 min


  • olive oil, for frying
  • 1
    large onion, chopped
  • 1
    brinjal, cubed, salted and rinsed
  • 2
    cloves garlic, crushed
  • 1
    can Mexican-flavoured tomatoes
  • 1
    can red kidney beans, rinsed and drained
  • fresh coriander, tortillas, guacamole and grated cheese, to serve
Servings: Change Serving



Heat the olive oil in a saucepan and sauté the onion until soft. Add some more oil and then add the brinjal and garlic. Fry gently for five minutes, stirring occasionally. Add the tomatoes. Simmer for five minutes.
Add the beans and continue to simmer for another five minutes. Add seasoning to taste. Serve with fresh coriander, guacamole and grated cheese, wrapped in a tortilla.


To increase the fibre content, use whole-wheat wraps or serve on a bed of brown rice.

Text and image:
Ideas magazine

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