Mexican Bean Burritos
with Jalapeños
Have no fear, our heroic bean burritos are here! Don’t let the disguise fool you, these delicious Mexican tortillas are packed full of healthy, crunchy delights. They’re whipped up faster than a speeding bullet too, so there’s a lot to love, especially the tangy, feisty jalapeños
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 clove
garlic
1 tbs
Mild Mexican Spice Blend
(Contains Gluten;)
1 tin
red kidney beans
4
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 head
Gem Lettuce
1
tomato
1 block
Cheddar cheese
(Contains Milk;)
1 tbs
jalapeños
1
lime
½ bunch
coriander
Not included in your delivery
½ tbs
olive oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely slice the red onion. Peel and crush the garlic. Drain and rinse the kidney beans and jalepenos. Finely shred the lettuce. Dice the tomatoes and grate the cheese. Slice the lime into wedges and pick the coriander leaves.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic and Mexican spice mix and cook for 1 minute, stirring, until fragrant. Add the red kidney beans and cook, stirring, for 2 minutes, or until coated in spice and heated through.
Meanwhile, heat the tortillas in the Microwave or wrap them in foil and place in a 180°C/160°C fan-forced oven for 5 minutes
To serve, divide the gem lettuce, red kidney bean mixture, fresh tomato, cheddar cheese, jalapeños, lime wedges and coriander leaves between tortillas and roll up into a tasty burrito.