Red Kidney Bean Burritos - Grains & Legumes Nutrition Council

Name: Red Kidney Bean Burritos - Grains & Legumes Nutrition Council
Ingredients: 2 corn cobs, husks removed; 1 teaspoon extra virgin olive oil; 2 x 420g cans kidney beans, rinsed and drained; 1 teaspoon smoked paprika; 4 ripe roma tomatoes, diced; 1 teaspoon tabasco sauce; 1/2 red onion, very finely diced; 1/4 cup roughly chopped coriander leaves; 1 ripe avocado; 1 teaspoon lemon juice; 4 jumbo whole grain tortilla wraps; 40g grated cheddar cheese (omit for Dairy Free option, or sub with dairy free cheddar); 2 cups shredded lettuce or red cabbage; Lime wedges, to serve

www.glnc.org.au

Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients 2 corn cobs, husks removed 1 teaspoon extra virgin olive oil 2 x 420g cans kidney be

View full recipe on www.glnc.org.au

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Ingredients

2 corn cobs, husks removed
1 teaspoon extra virgin olive oil
2 x 420g cans kidney beans, rinsed and drained
1 teaspoon smoked paprika
4 ripe roma tomatoes, diced
1 teaspoon tabasco sauce
1/2 red onion, very finely diced
1/4 cup roughly chopped coriander leaves
1 ripe avocado
1 teaspoon lemon juice
4 jumbo whole grain tortilla wraps
40g grated cheddar cheese (omit for Dairy Free option, or sub with dairy free cheddar)
2 cups shredded lettuce or red cabbage
Lime wedges, to serve