Mexican wrap

Total time: 15m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 613 Kcal, 23g Protein, 66g Carbohydrates, 26g Fat


  • 2 tbsp peanut oil
  • 1 onions, roughly chopped
  • 0.5 red pepper, cut into strips
  • 100 g vegetarian mince
  • 0.5 tin red kidney beans (145 g)
  • 1 tin corn kernels (140 g)
  • 2 tomato, diced
  • 0.5 tsp chilli powder
  • 2 dl sour single cream
  • paprika
  • 8 wheat tortillas
  • salt and pepper to taste
  • Utensils
  • For 4 oven-proof ramekins (approx. 9 cm each), greased

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  • Heat the oil in a frying pan, fry the onions until transparent, add the mince and continue cooking for approx. 4 mins., stirring occasionally. Reduce the heat. Add the vegetables, cover and simmer for approx. 5 mins. Season with chilli powder, paprika, salt and pepper. Divide the filling among the tortillas, garnish each with 1 tbsp of sour cream and loosely roll up.

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