This healthy and quick Mexican-style lunch is made with things you already have in the fridge and leftovers. It is possible to make the taco filling ahead of time.
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Ingredient
– 2 tsp rapeseed oil– 1 large red pepper, halved length way– 1 tsp cumin seed– 2-3 tsp mild chilli powder, to taste– 400g can black bean– 198g can sweetcorn, drained– 1 tbsp tomato purée– 1 large garlic clove, finely grated– 220g pouch cooked wholegrain rice– 300g cooked chicken, sliced or shredded– 15g coriander, chopped– 2 small avocados, stoned and quartered– 1 lime, juiced– 4 large wholemeal tortilla wrap
Ingredient
Put some oil in a big nonstick frying pan. Cover the pepper and cook it over low heat for 10 minutes, until it gets soft and a little browned.
Step 1
Step 1
Instructions
In a dry frying pan, roast the spices for 2-3 minutes over low heat until fragrant, then add the beans, their liquid, sweetcorn, tomato purée, and garlic.
Step 2
Step 2
Mix well and heat on medium until it bubbles, then add rice, chicken, and coriander. Heat for 3–4 minutes until heated. Keeps refrigerated for a day. First, cool fully. Heat in a pan or microwave until heated.
Step 3
Step 3
Mix lime juice and avocado in a bowl. On a work surface, lay rice down the centre of the tortillas, leaving room on either side.
Step 4
Step 4
After adding the peppers and avocado, fold the tortillas at either end to contain the mixture and securely roll the wrap.
Step 5
Step 5
Place seam-side down in the pan you fried the peppers in and gently toast for 2-3 minutes on each side over low heat. Maybe do this in batches.
Step 6
Step 6
Also see
For Easter Day 2024, Spinach, Sweet Potato, and Lentil Dal Recipe