Vegetarian Kidney Bean Wraps (Mexican)

Vegetarian Kidney Bean Wraps (Mexican)
Total time:
40 min
10 min
30 min
Created by:
Hot Meals


1 each Onion

150 g Cheddar Cheese

2 tbsp Olive oil

2 unit Garlic cloves

2 tbsp Tomato paste

2 each Diced tomato can

2 each Kidney bean can

10 each Large flour tortillas

1 unit Salt and Black pepper (each)


  1. Preheat the oven to 180°C/350°F/ gas 4.
  2. Peel and finely slice the onion and grate the cheese.
  3. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion until softened.
  4. Peel and crush the garlic, then add to the pan.
  5. Add tomato paste and diced tomatoes.
  6. Drain and add the kidney beans.
  7. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
  8. Divide the filling mixture in half, then blitz one half with a stick blender or a potato masher to form a bean paste.
  9. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
  10. Bake for 5 to 10 minutes, or until golden and warmed through.
  11. Serve in the side of salad leaves.

Full description

Make these Mexican bean wraps using flour tortillas or any other kind of wraps.

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