Red Kidney Bean Burrito

Recipe is contributed by Ms Toh Yun Xuan, Former Nutritionist at the Singapore Heart Foundation

Serves: 10

Ingredients

• Corn on cob, 5 sticks
• Extra virgin olive oil, 2½ tsp
• Red kidney beans, rinsed and drained, 1½kg
• Paprika, 2½ tsp
• Avocado, 2½ whole
• Lemon juice, 2½ tsp
• Lettuce, shredded, 5 cups
• Wholemeal tortilla wraps, 10 pcs

Method

Guacamole
1. Cut the avocado into half and remove the pit.
2. Scoop the flesh into a bowl and mash it with lemon juice, until a smooth consistency is achieved.

Burrito

3. Cook the corn on a pan for 10 minutes or until slightly charred. Set aside to cool. Then, slice off the kernels.
4. Heat some oil in a frying pan and add in the kidney beans, paprika and corn kernels. Stir gently until warmed through.
5. Grill the tortilla wraps on a pan until grill marks appear on the underside. Repeat the process for all wraps.
6. Spread a little guacamole evenly on each wrap and place the kidney bean mixture and lettuce on it.
7. Roll it to serve.

Note: Add in quinoa as a source of whole grain and replace the tortilla wrap with a lettuce bowl for a lower calorie intake.

Nutrients per serving
Energy: 458.4 kcal
Protein: 19.8g
Total Fat (Saturated Fat): 12.8g (3.3g)
Carbohydrate: 71.2g
Sodium: 317.4mg
Dietary Fibre: 21.5g