Kidney Bean Tomato & Spinach Wrap
Kidney Bean Tomato & Spinach WrapServes: 6› Ready in:55-60min .
2 tablespoons sunflower oil
1 onion, diced
3 cloves garlic, minced
2 tablespoons chilli powder, or to taste
1 teaspoon ground cumin
800g chopped fresh tomatoes
300g rajma beans, soaked overnight and boiled
salt to taste
275g spinach, chopped
4 tablespoons cream
4 tablespoons tomato sauce
1. Heat oil in a large frying pan on medium high heat. Sauté onion and garlic for 5 minutes. Stir in chilli powder and cumin, and cook 1 minute. Stir in tomato, rajmah and salt. Bring to the boil, then reduce heat and simmer for 20 minutes
2. Stir in spinach and cook 5 minutes more. Spoon 1/4 of the mixture into the middle of a warm chapatti or tortilla. Wrap and serve with cream and salsa
Per Serving: 300.5kcalories, 4.8g total fat, 48.1g carbohydrates, 4.0g dietary fiber, 26.4g protein.
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