Pablo's Mexican wraps with guacamole and kidney beans
Serves: 2 • Preparation time: 7 minutes
1-2 red onion, finely chopped
1 tomato, cut into pieces
1/2 lime, juice
1 tbsp olive oil
160 g red kidney beans (1 can)
1 Pablo’s Mexican Inspired Quinoa
4 vegetable wraps, for example carrot
150 g iceberg lettuce, finely chopped
4 radishes, in thin slices
4 tbsp taco sauce
1 sprig of coriander, coarsely chopped leaves
salt and pepper to taste
Cooking supplies: Frying pan.
Serve with sour cream.
How to cook
Mash the avocado with a fork until it's a coarse spread. Add the red onion and tomato. Mix the lime juice with the guacamole and season it with salt.
Heat a tablespoon of olive oil in a frying pan. Stir fry the kidney beans with the quinoa for 1-2 minutes in the olive oil. Season with salt and pepper, if desired.
Prepare the 2 wraps per person according to the instructions on the packaging.
Spread the guacamole on the wraps, layer with Quinoa and beans. Top with iceberg lettuce and slices of radish. Add some taco sauce and garnish with fresh coriander.
with corn & chipolte
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