Mexican Bean Rolls 

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A Mexican bean delight - perfect for lunch or an easy dinner!

Ingredients:

1 Tbsp oil

2 cloves garlic, crushed

1 tsp chilli powder

1 tsp ground cumin

1 small red capsicum, sliced

1 small green capsicum, sliced

1/2 zucchini, diced

3 cup pre-cooked kidney beans

4 pieces of Lebanese bread

1/4 cup grated cheese, reduced-fat

Directions:

Heat oil in a frying pan. Add garlic, chilli powder, cumin, capsicums and zucchini. Cook for about 5 - 7 minutes or until vegetables are just tender. Add beans. Cook a further 2 minutes or until beans are heated through.

Divide bean mixture into four portions. Place each portion on one side of each Lebanese bread. Roll up to make four servings. Place on a lightly greased baking tray. Sprinkle with cheese. Place in a hot oven (200ºC) and cook for about 10 - 15 minutes, or until cheese has melted. Serve hot.

Variations:

Serve with a fresh green salad. Nutritional information does not include serving suggestion.

Author:

Fresh Finesse

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