• 8 mountain bread wraps
  • 2 x cans mexican beans
  • 1 cup corn kernels
  • 4 tbsp. mexican seasoning
  • 1 brown onion, chopped
  • 1 red capsicum, diced
  • 100g light cheese
  • 1 cup salsa or taco sauce
  • 4 tbsp. plain greek yoghurt
  • Guacamole:
  • 120g avocado
  • salt + pepper
  • red onion, finely diced
  • chopped coriander (optional)
  • lime juice


  1. Heat a non stick pan over medium heat. Add in the onion and allow to soften. Add the rinsed and drained beans.
  2. Add in the Mexican seasoning, corn and capsicum. Cook for 3-5 minutes, turning the heat down to a simmer.
  3. Preheat oven to 180 degree celcius.
  4. Layout the wraps and spoon mince mixture onto each wrap. Wrap up tight like a parcel and place in a baking dish. Top with the salsa and cheese.
  5. Oven bake 15 minutes or until cheese is golden and wraps are crispy.
  6. Top with the yoghurt and guacamole.