Each serving contains approximately 500 kcal.
Ingredients
Serves: 2
- 1 garlic clove
- ½ small red onion
- 20g baby spinach leaves
- 400g tin black beans (240g drained)
- 1 tablespoon rapeseed oil (15g)
- 45g tinned kidney beans (drained and rinsed)
- 150ml water
- ¼ teaspoon dried chilli flakes
- 200g tin chopped tomatoes (or ½ regular tin)
- 2 wholemeal wraps
- 20g Cheddar cheese
- 2 tablespoons salsa (shop-bought) (30g)
- 25g mixed salad leaves
- salt (optional) and freshly ground black pepper
Method
- Trim and peel the garlic, then crush the garlic with a garlic crusher. Peel off the skin the red onion and cut into dice. Shred the spinach leaves.
- Drain and rinse the black beans in a sieve.
- Heat a frying pan over a medium heat and add the rapeseed oil. Stir in the garlic and add the kidney beans with the black beans and sauté for 1-2 minutes.
- Pour in the water and then add chilli flakes, chopped tomatoes and onion. Stir to combine. Bring to the boil, then season with a little salt (optional) and plenty of freshly ground black pepper.
- Reduce the heat to low and simmer for about 5 minutes to reduce, stirring occasionally.
- Take a clean frying pan and put back on a medium heat. Add each wholemeal wrap for 10-15 seconds on each side, using a tongs to turn them over.
- Put on a clean chopping board and add the bean mixture. Grate over the cheese and scatter the spinach on top.
- Finish with the salsa. Tuck in the ends and fold into a burrito shape. Cut the black bean burrito in half and arrange on a plate with the salad leaves to serve.
