Pablo's Mexican wraps with guacamole and kidney beans
Serves: 2 • Preparation time: 7 minutes
ingredients
1 avocado
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
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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.
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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.
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Prepare the 2 wraps per person according to the instructions on the packaging.
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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.
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