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🍽️ Avocado Kidney Bean Wraps

400 kcal · 30 min · 4 servings

Avocado Kidney Bean Wraps Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius with fan setting.
  2. 2. Remove the hard core from the romaine lettuce.
  3. 3. Cut the lettuce into strips about one centimeter wide.
  4. 4. Wash the lettuce strips and let them drain well.
  5. 5. Wash the bell peppers thoroughly.
  6. 6. Halve the peppers and remove the core and seeds.
  7. 7. Cut the peppers into strips about one centimeter wide as well.
  8. 8. Wash the spring onions.
  9. 9. Shake them dry and cut off the root ends.
  10. 10. Slice the spring onions into thin rings.
  11. 11. Rinse the kidney beans in a sieve under running water.
  12. 12. Let the beans drain completely.
  13. 13. Tear the mozzarella into small, irregular pieces.
  14. 14. Wash the lime.
  15. 15. Halve the lime.
  16. 16. Squeeze the juice from the lime.
  17. 17. Place the wraps on a baking sheet.
  18. 18. Warm the wraps in the oven for about three minutes.
  19. 19. Halve the avocados.
  20. 20. Remove the pits from the avocado halves.
  21. 21. Scoop the avocado flesh out of the skin.
  22. 22. Place the avocado flesh into a bowl.
  23. 23. Add some olive oil to the avocado.
  24. 24. Add chili to taste.
  25. 25. Add two to three teaspoons of lime juice.
  26. 26. Mash the avocado with a fork into a cream.
  27. 27. Season the avocado cream with salt and pepper.
  28. 28. Take the wraps out of the oven.
  29. 29. Spread the warm wraps evenly with the avocado cream.
  30. 30. Distribute the romaine lettuce on the wraps.
  31. 31. Place the pepper strips on top.
  32. 32. Add the spring onions.
  33. 33. Distribute the kidney beans on top.
  34. 34. Add the mozzarella pieces on top.
  35. 35. Roll the wraps tightly.
  36. 36. Serve the finished wraps.

Nutrition per serving