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.
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.