Starters & Light meals

Mexican red bean and avocado wraps

Wine/Spirit Pairing
An ice cold beer

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  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 T olive oil
  • 1 400 g can red kidney beans
  • 1 400 g can chopped tomatoes
  • 2 T roughly chopped flat-leaf parsley
  • 1/2 t paprika
  • salt and pepper, to taste
  • 2 ripe avocados
  • juice of 1/2 a lemon
  • 1 250 g tub fat-free cottage cheese
  • 8 tortillas, toasted

Fry th onion and red pepper in olive oil for 10 inutes, stirring often.

Add the red kidney beans, chopped tomatoes, chopped flat-leaf parsley and paprika and cook for 10 - 15 mintues, or untl the vegetables are soft.

Add a little water if the mixture is too dry. Season to taste.

Mash a third of the beans against the side of the pan, stir them back into the mixture and cool.

Toss the avocadoes in the lemon juice.

Spread the cottage cheese on the toasted tortillas and place some of the bean mixture and avocado on each one.

Scatter with grated Cheddar or mozzarella and roll up, tucking in the edges.

Cook's note: I make this dish when I don't feel like spending ages in the kitchen. it uses ingredients that I keep in my grocery cupboard and it's quick and easy to prepare.

TASTE reader Marlese Radyn contributed this recipe to the magazine and website. If you'd like to feature in TASTE, visit our Competitions page (Under Win at the top) to see what recipes we're looking for right now.


Marlese Radyn

Recipe by: Marlese Radyn

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