Black bean and pepper wraps
Step 1 of 4
Dice 600g bell pepper and 200g onions; grate 200g carrots. Heat 30ml olive oil in a skillet. Cook onion and pepper eight to ten minutes until tender.
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Ingredients
- Plain flour tortillas (cooked)8 pieces
- Black beans (drained)480g
- Bell pepper (raw)600g
- Onions (raw)200g
- Carrots (raw)200g
- Lemon juice (raw)40ml
- Olive oil (raw)30ml
- Salt (dry)6g
- Black pepper (dry)2g
Method
- Dice 600g bell pepper and 200g onions; grate 200g carrots. Heat 30ml olive oil in a skillet. Cook onion and pepper eight to ten minutes until tender.
- Add 480g black beans, 6g salt and 2g black pepper; heat five minutes until hot throughout. Stir in 40ml lemon juice.
- Warm 8 pieces plain flour tortillas according to the packet. Fill with the bean mixture and carrot, divide evenly and serve. Check actual tortilla labels.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.