Mexican red bean and avocado wraps

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.