NZ [Lunch] Mexican Black Bean Wrap
with Cheese & Smokey Aioli
- Milk
- Eggs
- Soy
Ingredients
Capsicum
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
Tomato Paste
8
Classic Wraps
1 sachet
Tex-Mex Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1 packet
Black Beans
1 packet
Baby Spinach Leaves
Nutrition
Cooking Steps
Roughly chop the capsicum. Rinse and drain the black beans. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until softened, 4-5 minutes. Add the black beans, Tex-Mex spice blend, water and tomato paste (see ingredients) and cook until softened, 2-3 minutes. Season to taste. Transfer to a medium bowl to cool.
While the black beans are cooking, roughly chop the tomato. In a small bowl, add the tomato and a small drizzle of white wine vinegar. Season to taste.
Spread the smokey aioli over the classic wraps (see ingredients) and sprinkle with the shredded Cheddar cheese. Divide the baby spinach and Tex-Mex bean filling between wraps. Spoon the tomato salsa over the bean filling. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.
At lunchtime, remove the wrapping and reheat in a sandwich press or in 30 seconds bursts in the microwave until heated to your liking. Enjoy!
