Flexican wrap

A colorful wrap filled with plant-based ingredients. Delicious for a healthy and flexible meal with a Mexican twist!Recipe is for approximately 10 people.

Ingredients

250gRed onion

100mlOlive oil

625gMushrooms

775gBonduelle red kidney beans

100mlWater

750gBonduelle mixed bell pepper strips

75gTex-mex spice mix

20gGarlic

625gGreek yogurt

20units.itemsTortilla wraps

10gParsley

430gGrated semi-mature cheese

Preparation

Steam the mushrooms until cooked, about 5 minutes.
Peel and finely chop the red onion.
Heat the oil in a frying pan.
Sauté the onion for 1 minute.
Add the mushrooms and fry for another 2 minutes.
Stir in the mixed bell pepper strips and cook for another 2 minutes.
Rinse the kidney beans and drain well.
Add the spice mix with 100 ml of water to the vegetables.
Stir in the kidney beans and heat for 1 more minute.
Press or grate the garlic over the yogurt and mix well.
Spread the garlic yogurt on the wraps.
Divide the vegetable-bean mixture over the wraps and roll them up.