Bean and pepper fajitas in wholemeal wraps
You need
- 1 tin black beans (400 g), drained
- 2 peppers
- 1 red onion
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 lime
- 4 tablespoons plain yoghurt
- 6 wholemeal wraps (2 each tonight, the rest for lunch)
Method
- Slice the peppers and onion into strips. Fry them in 1 tablespoon of oil over a high heat for 8 minutes, until soft and charred at the edges.
- Add the paprika and cumin for 1 minute. Add the beans, 3 tablespoons of water and a pinch of salt. Cook for 3 minutes, crushing a few beans with the spoon. Squeeze in half the lime and serve the other half in wedges.
- Warm the wraps: 20 seconds each side in a dry pan, or 20 seconds in the microwave.
- Fill each wrap with the bean mixture and a spoonful of yoghurt, and roll it up. Two each.
- Cool the leftover filling and put it in the fridge.
Remember this: Hot pan, char the veg, spice near the end.
Lunch tomorrow
The filling, cold or reheated, in a wrap.
Other swaps
With chicken: 2 chicken thigh fillets, sliced and fried for 6 minutes before the vegetables. Gluten-free: corn tortillas.
Contains
Cereals containing gluten (wheat), milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 610 kcal | 24 g | 22 g | 4 g | 2.2 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.