Mexibean Tortilla Melt

Mexibean Tortilla Melt
  • Prep: 15
  • Cook: 5 mins
  • Serves: 2

Ingredients

  • 440 g can no-added-salt red kidney beans, drained and rinsed
  • 1/2 red capsicum, seeded and finely chopped
  • 1 tomato, diced
  • 2 spring onions (including green tops), ends trimmed, chopped
  • 1/2 cup fresh coriander, chopped
  • 1/2 cup reduced-fat cheddar cheese, grated
  • 1/2 tsp ground cumin or ground coriander
  • 1/2 tsp smoked paprika
  • 4 wholegrain or reduced-fat tortillas or soft wraps (20cm)

Method

  1. Mix all ingredients except tortillas in a large bowl. 
  2. Spread 1 cup of bean mix on one side of each tortilla, then fold over the other side to enclose filling. 
  3. Place in a heated sandwich press and toast for 2 minutes or until crisp and cheese melted. 
  4. Cut each tortilla into 3 triangles and serve immediately.

Nutrition information

per serving per 100g
Energy 1678 kJ 463.9 kJ
Protein 27.8 g 7.7 g
Fat, total 7.3 g 2 g
— saturated 3.4 g 0.9 g
Carbohydrate 48.3 g 13.3 g
— sugars 8 g 2.2 g
Fibre 18.1 g 5 g
Sodium 1198.9 mg 331.4 mg

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