Fried bean & mushroom wraps

Vegetarian
Total
30m
Prep
15m
Chill
0m
Cook
15m

Nutrition per serving

  • 810

    Calories

  • 20.3g

    Fiber

  • 28.5g

    Protein

  • 92.1g

    Carbs

  • 33.6g

    Fats

  • 14.2g

    Sugar

Ingredients

2

Instructions

  1. 1

    Drain and rinse the kidney beans, then add half to a bowl and crush with the back of a fork.

  2. 2

    Heat a wok on medium-high heat. Once hot, add oil and sliced onion – fry for 4 minutes, stirring occasionally.

  3. 3

    Add sliced mushroom and fry for 4 minutes until soft.

  4. 4

    Squeeze in the garlic, tomato puree, cumin, smoked paprika and kidney beans – cook for 1 minute.

  5. 5

    Add the vegetable stock and cook for 6 minutes – take off the heat once done.

  6. 6

    In a small bowl add the mayo, chipotle paste and season to taste with lime juice – mix well.

  7. 7

    To a wrap add baby gem lettuce, a couple spoonfuls of the bean, mushroom mix and sprinkle some feta on top with a drizzle of the chipotle mayo.

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