This Bean and Bell Pepper Wrap Recipe is one of my favorites when it comes to a quick, easy, tasty, and satisfying meal for the whole family. In general, the burrito is served for dinner or lunch. I serve this wrap recipe even for breakfast. In either case, you will be surprised by how delicious and easy to make it is.
Ingredients for the Wrap Recipe
- Red kidney beans and sweet corn. I usually use canned beans and corn. Or have ready-to-go beans in my freezer. I cook more legumes at once and also freeze them, getting them as needed. Just pour over boiling water and they are ready to go.
- Bell peppers. Bell pepper is a must in this wrap recipe. Firstly, it is loaded with vitamin A and vitamin C. And secondly, it gives sweetness to the recipe, which ideally pears with red kidney beans and minced meat. I use red and yellow bell peppers, as they are the sweetest & juiciest among other colors.
- Minced meat. I use vegan “meat”. But feel free to use any kind of protein in this Wrap Recipe, based on your taste & preferences. It can be beef minced meat, chicken breast, or turkey.
- Avocado. This fruit not only provides our body with healthy fats but gives a creamier texture to these delicious wraps.
- Sour cream or Cashew Cream. Do not omit this ingredient, as it gives moisture and a rich taste. To take the Wrap Recipe to the next level, add a little bit of Special Hot Sauce Adjika or Tabasco and a pinch of sweet paprika powder.
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Bean and Bell Pepper Wrap Recipe
This Bean and Bell Pepper Wrap Recipe is one of my favorites when it comes to a quick, easy, tasty, and satisfying meal for the whole family. In general, the burrito is served for dinner or lunch. I serve this wrap recipe even for breakfast. In either case, you will be surprised by how delicious and easy to make it is.
Equipment
- 1 baking tray
Ingredients
- 1 1/2 cups red kidney beans 1 can (14 oz/400 g)
- 1 cup sweet corn 12 oz (340 g)
- 1 medium red onion 1 cup sliced onion
- 2 yellow bell peppers 4 cups sliced
- 2 red bell peppers
- 2 Tbsp avocado oil
- 1/2 tsp cumin powder
- 1/2 tsp smoked paprika powder
- 1/4 tsp garlic powder
- 15 oz vegan minced meat 400 g
- 4 tortilla wraps
- 1 lime
- 2 ripe avocados
- 1 tomato
- 1 red chili pepper
- Cashew cream or sour cream to serve
- Fresh coriander for garnish
- Salt & pepper to taste
Instructions
- Preheat the oven to 390 F (200 °C). Rinse kidney beans and sweet corn under cold running water, and drain. Cut the red onion into half rings (leave a bit for guacamole). Halve the peppers, remove the stem, and seeds, and cut them into half strips.
- Place the kidney beans, corn, bell pepper, and red onion over a baking tray lined with baking paper and mix with the cumin and smoked paprika. Season with pepper and salt. Drizzle with the oil. Bake for approx. 15-20 minutes in the middle of the oven.
- Prepare guacamole: mash the avocado, and finely chop the onion, tomato, and chili pepper. Mix with lemon juice, and salt and pepper.
- Cook the vegan "meat" on the pan according to the package instruction.
- Heat the tortilla wraps according to the package instructions.
- Serve wraps with lime wedges, guacamole, and fresh coriander. Simply wrap the mixture of bell peppers, beans, and vegan "meat", add guacamole and fresh coriander, and drizzle with lime juice. Enjoy!
Notes
- You can use tofu instead of vegan minced “meat”.
- Make wraps with chicken pieces or beef minced meat if not vegan.
- Serve with Cashew Cream and my Special Hot Sauce Adjika.
Nutrition
Calories: 580kcalCarbohydrates: 48gProtein: 21gFat: 26gFiber: 14g
Tried this recipe?Let us know how it was!