Ingredients
- 1 tbs olive oil
- 1 red capsicum, diced
- 200g corn kernels (fresh or frozen)
- 400g tin of black beans, drained and rinsed
- 1 tbs smoked paprika
- pinch of salt
- 1 avocado, diced
- ½ bunch of coriander, leaves picked
- juice of 1 lime
- 4 wholegrain tortillas
- 100g reduced-fat spreadable cream cheese
Method
- Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.
- Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.
- Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.
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Per Serve
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Energy (kJ)1760
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(Cal)420
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Protein (g)15.0
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Fat (g)19.0
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Saturated Fat (g)6.0
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Carbohydrate (g)40.0
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Sugars (g)9.0
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Dietary Fibre (g)14.3
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Sodium (mg)469
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Potassium (mg)784
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Calcium (mg)275
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Iron (mg)3.3