All Recipes
Prep time30 minutes
Cook time37 minutes
4 ServingAllergens - wheat, diary


  • 1 large onion
  • 1 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 2 peppers (different colours),
  • 1 x400g tins kidney beans drained
  • 1 x400g tin chopped tomatoes
  • 1 bay leaf (optional)
  • 1 tsp brown sugar
  • lemon or lime juice (to taste)
  • Salt and pepper
  • 8 flour or corn tortillas (wraps)

Optional: grated cheese, cooked chicken, sour cream or yoghurt, sliced lettuce, chilli sauce

What to do

  • Heat the oil in a large saucepan and add the onions.
  • Cook them until they are soft, which will take about 15 minutes on a high heat, stirring often.
  • Add the garlic, and spices and stir for another 2 minutes.
  • Add the peppers and stir them until they are well coated in the spices.
  • Add the beans, bay leaves, tomatoes and sugar and simmer for 20 minutes.
  • Taste and add salt and pepper and a little more sugar if needed.

“These can also be eaten cold and are great for picnics or packed lunches!”.

To make wraps

  • Warm 4 flour or corn tortillas/wraps in the oven (or microwave) place a spoonful of the Beans and Peppers at one end and top with grated cheese. You can also add rice, salad, sour cream/yoghurt, cooked chicken and extra chilli if you like
  • Fold the bottom of the wrap over the filling, then fold the edges in, carefully roll the wrap up without squeezing.
  • You can also serve this with rice, tortilla chips or baked potatoes