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Mexican Corn Wraps

  • 1
  • Easy
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Recipe Ingredients

  • 410g can kidney beans, drained and rinsed
  • 50g sour cream
  • juice of ½ lemon
  • salt and black pepper
  • 1 mealie
  • ¼  to ½ red onion, to taste, finely chopped
  • 125g cherry tomatoes, halved
  • 2 tbsp tomato sauce
  • ½ to 1 tsp chipotle paste
  • large handful fresh coriander leaves, roughly chopped
  • 4 large flour tortilla wraps
  • ¼ iceberg lettuce, shredded
  • 75g mature Cheddar cheese, grated

Recipe Directions

1. Whizz the beans, sour cream, lemon juice and plenty of seasoning in a food processor until smooth. Set aside.

2. Put the mealie on its end on a board and use a sharp knife to slice the kernels off the cob, working from the top to the bottom. Discard cob and put the kernels in a large bowl with red onion, cherry tomatoes, tomato sauce, chipotle paste and coriander. Stir to combine and check the seasoning.

3. Put a wrap on a board and smear a quarter of the bean pur.e in a line along the centre, leaving a 5cm border at each end. Top with a quarter each of the lettuce, mealie mixture and Cheddar. Fold the sides of the wrap over the filling, then roll up to enclose. (Secure in place with a cocktail stick if you like.) Slice the wraps in half and serve.

 

EACH SERVING 1 710kJ, 11g fat (6g saturated), 64g carbohydrate (10 total sugars), 17g protein, 8g fibre.


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