Ingredients
- Olive oil spray
- 1 teaspoon olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- ½ red capsicum, seeded, finely chopped
- 2 carrots, peeled, coarsely grated
- 1 teaspoon Mexican chilli powder
- 400g can no added salt diced tomatoes
- 400g can no added salt red kidney beans, rinsed, drained
- 125g frozen corn kernels
- 6 wholemeal wraps
- ½ cup (60g) grated reduced-fat mozzarella
- Coriander sprigs, to serve
- Lime wedges, to serve
Method
Step 1
Preheat oven to 180°C. Lightly spray 6 holes of a ⅔-cup (160ml) Texas (large) muffin pan with olive oil spray.
Step 2
Heat the oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2-3 minutes or until the onion is soft. Add the capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2-3 minutes or until capsicum is just tender.
Step 3
Add the tomato, beans and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes or until the mixture thickens.
Step 4
Place the wraps on a clean work surface. Trim each wrap to a 15cm disc. Place wrap discs on a microwave-safe plate. Heat in microwave for 20 seconds to soften. Place 1 wrap in each prepared hole. Fill with the bean mixture and sprinkle with mozzarella.
Step 5
Bake for 10-15 minutes or until wraps are crisp and cheese is bubbling and golden. Top with coriander sprigs and serve with lime wedges.
Tip
- Use the off cuts from the wraps to make oven-baked wholemeal chips. Cut them into pieces and arrange in a single layer on a lined baking tray. Bake at 160°C until golden and crisp.
