Kidney Bean Wrap with Avocado-Lime Cream

A spicy wrap with kidney beans, corn and avocado-lime cream that also works cold in the lunchbox. The beans stay juicy in the wrap, and the cream adds freshness.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 2 pc Wheat tortillas
• 1 can Kidney beans (drained weight about 240 g)
• 1 can Corn kernels (drained weight about 150 g)
• 1 pc ripe avocado
• 1 pc lime
• 2 pc tomatoes
• 1 pc red onion
• 1 bunch coriander
• 150 g Greek yogurt
• 100 g romaine lettuce
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika powder
• salt
• pepper

Method

1. Rinse the kidney beans and the corn in a sieve and let them drain well.
2. Heat the olive oil in a pan, toast the cumin and paprika powder briefly in it, then add the beans and corn and warm them over medium heat for 5 minutes. Season with salt and pepper.
3. Halve the avocado, remove the pit and roughly mash it with a fork. Stir in the juice of half a lime and a little salt.
4. Stir the yogurt smooth with the juice of the remaining half lime, salt and pepper.
5. Dice the tomatoes and the onion, finely chop the coriander and cut the romaine lettuce into strips.
6. Warm the tortillas briefly in a dry pan so they become pliable.
7. Spread each tortilla with yogurt and avocado, then arrange lettuce, the bean and corn mixture, tomatoes, onion and coriander on top.
8. Fold in the sides and roll the wrap up tightly. Halve it for the lunchbox and wrap it in cling film.