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Mexican beans and spinach wrap

Recipe from: 3/6/2003 12:00:00 AM
Ingredients 12
Servings 4


  • 5
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 1
    red pepper, seeded and chopped
  • 400
    (1 can) whole tomatoes
  • 400
    (1 can) butter beans or red kidney beans, drained
  • generous pinch chilli powder
  • generous pinch sugar
  • salt and black pepper
  • 300
    (1 bunch) fresh spinach, spines removed and well rinsed (optional)
  • 4
  • grated Cheddar cheese


Heat the oil in a saucepan and stir-fry the onion, garlic and red pepper until soft.
Add the tomatoes, beans, chilli powder, sugar, salt and pepper and simmer for about 10 minutes or until fragrant.
Add the spinach (if used) and heat until the spinach is wilted.
Divide the mixture among the tortillas, sprinkle with cheese and roll up.
Serve with sour cream or plain yoghurt and/or mashed avocado.

Read more on: pulses  |  sauté

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