Spicy Bean and Feta ‘’Crunch-Wraps’’

Spicy Bean and Feta ‘’Crunch-Wraps’’

5 mins

25 mins

4 people

This combination of red kidney beans, feta, and Rajah Flavourful and Mild is the perfect flavour explosion for a crunchy plant-based lunch in a hurry.

Ingredients

Tortilla Wrap

  • 4 large tortilla wraps

Filling:

  • ½ onion, finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp Rajah Flavourful and Mild curry powder
  • 1 tin x 410 g tinned red kidney beans, drained
  • ½ tin x 205 g Mexican-flavoured canned tomato
  • 1 cup crumbed feta cheese
  • 1 ½ - 2 cups corn chips
  • ½ cup sour cream

Tomato salsa:

  • ½ cup mixed heirloom tomatoes, diced
  • ½ red onion, finely diced
  • 1 tsp vinegar
  • Robertsons salt and black pepper, to season
  • pinch of sugar
  • Serving Size 4

    Amount per serving

    • Energy 573
    • Protein 22.9g
    • Carbohydrate incl. fibre 67.1g
    • Carbohydrate excl. fibre 57.8g
    • Sugar 14.9g
    • Fibre 9.3g
    • Fat 25.6g
    • Saturated Fat 17.4g
    • Unsaturated Fat 4.6g
    • Monounsaturated Fat 3.6g
    • Polyunsaturated Fat 1.0g
    • Trans Fat 0.0g
    • Cholesterol 59mg
    • Sodium 1438mg
    • Salt 3.59g
    • Calcium 37%
    • Iron 13%
    • Potassium 19%
    • Vitamin C 22%
    • Vitamin A 16%

Directions

  1. To make the filling, fry the onion in the oil over medium heat for 5 minutes. Add the Rajah Flavourful and Mild curry powder and cook for a minute then add the kidney beans and canned tomato. Season well with Robertsons Salt and Black Pepper and cook for 10 minutes. Keep a close eye on it and stir it about every 2 minutes.

  2. Remove from the heat and set aside.

  3. Cut a slit into each of the wraps - stopping when you hit the centre.

  4. Put the spicy bean mixture on ¼ of the wrap, the sour cream and corn chips on the next ¼ and then the cheese on the 3rd ¼. Now fold each ¼ onto another ¼ until you end with a triangle parcel.

  5. Toast in a medium-hot pan for 5 minutes on a side.

  6. Serve with salsa.

 
         
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