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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These tasty, hassle-free wraps make a great lunch, party food or snack for vegetarians and meat-eaters alike. Ingredients:
2 1/4 lbs cooked kidney beans |
5 ounces onions, chopped |
1 teaspoon soy sauce |
5 ounces ready-made salsa |
1 garlic clove, crushed |
1/2 tablespoon ground cumin |
1 jalapeno pepper, diced |
1/2 red pepper, diced |
1/2 bunch cilantro, chopped |
1 teaspoon ground coriander |
1/2 teaspoon paprika |
10 soft flour tortillas |
salad leaves, to serve |
Directions:
1. Preheat the oven to 350°F
2. Place all the ingredients for the filling together in a blender and whiz to a puree.
3. Divide the filling between the tortilla wraps and spread evenly. Roll up and lay in a baking dish.
4. Bake for 10 minutes. Serve with salad leaves.
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