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Mexican Bean & Corn Wrap

Serves: 1

Preparation time:  5 minutes

Ingredients:

  • 1 small can corn
  • Leftover Mexican beans from dinner
  • ½ cup shredded cheese
  • ¼ avocado, chopped
  • 1 carrot, shredded
  • A handful cherry tomatoes, halved
  • 1 whole grain wrap

Method:

  1. Drain and rinse the corn and canned beans.
  2. Assemble all ingredients onto 1 wrap leaving some space at the bottom to roll.
  3. To fold the wrap, fold in the sides of the wrap and then bring up the bottom and roll from the bottom up.
  4. Chop into ½ (on angle)

Tip:

To make the wrap easy for the kids to eat, roll in foil before slicing.
Don’t have leftover Mexican beans? Simply sautee a can of black beans with 1tbsp Mexican bean seasoning and mix in with canned corn.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact