Dinner

Mexican Bean Enchiladas

Vegetarian

Gluten Free Option

PREP TIME

MIN

COOK TIME

MIN

SERVES

4

+/- meal plan

Ingredients

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

Instructions

Heat a non stick pan over medium heat. Add in the onion and allow to soften. Add the rinsed and drained beans.
Add in the Mexican seasoning, corn and capsicum. Cook for 3-5 minutes, turning the heat down to a simmer.
Preheat oven to 180 degree celcius.
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.
Oven bake 15 minutes or until cheese is golden and wraps are crispy.
Top with the yoghurt and guacamole.

Notes

MACROS

Calories

Fat

Carbohydrates

Protein

Fibre

Sugar

464.0

10.0

g

60.0

g

25.0

g

YOUR MACROS

Calories

Fat

Carbohydrates

Protein

Fibre

Sugar

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Mexican Bean Enchiladas

Ingredients

Instructions

Notes

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