Tex-Mex Kidney Bean Wraps

Name: Tex-Mex Kidney Bean Wraps with Guacamole & Wedge Salad
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 tsp Honey; 1 Kidney Beans; 1 Lime; 1 Lettuce; 1 unit Tex-Mex Paste; 2 tbsp Mayonnaise; 2 Tortillas; 4 tbsp Guacamole; 1/2 cup Mexican Cheese Blend; 1 1/2 oz Corn; 2 tsp Cooking Oil; 2 tbsp Olive Oil

with Guacamole & Wedge Salad

By Recipe0 System

If you’re looking for fresh lunch ideas, check out this vegetarian option: These wraps are stuffed with layers of creamy guac, spiced kidney beans, a Mexican cheese blend, baby lettuce leaves, and crushed blue corn tortilla chips. On the side, more fresh crunch from a wedge salad dressed with a sweet-n-spicy dressing, and a sprinkle of more cheese and chips. Conversation might have to wait until after lunch!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 tsp Honey
1 Kidney Beans
1 Lime
1 Lettuce
1 unit Tex-Mex Paste
2 tbsp Mayonnaise
2 Tortillas
4 tbsp Guacamole
1/2 cup Mexican Cheese Blend
1 1/2 oz Corn
2 tsp Cooking Oil
2 tbsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring honey to room temperature. (TIP: Place in a bowl of warm water if crystallized.) Wash and dry produce. Drain and rinse beans. Quarter lime. Gently crush tortilla chips in the bag. Trim and discard root end from lettuce; quarter lengthwise.
2

In a medium microwave-safe bowl, combine ¾ of the Tex-Mex paste (you’ll use the rest in the next step) with a large drizzle of oil. Stir in beans. Microwave for 1 minute; stir in juice from one lime wedge (two wedges for 4 servings). Set aside.
3

In a large bowl, whisk together mayonnaise, honey, remaining Tex-Mex paste, juice from half the lime, and 2 TBSP olive oil (4 TBSP for 4 servings). TIP: Tex-Mex paste is slightly spicy—if heat-sensitive, use less.
4

Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place tortillas on a clean work surface; spread guacamole across the bottom third of each tortilla. Top with Tex-Mex beans; sprinkle with half the Mexican cheese blend and half the tortilla chips. Place 1-2 lettuce leaves on chips (you’ll use the rest for salad).
5

Fold bottom side of each tortilla up over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
6

Halve wraps on a diagonal. Divide wraps and remaining lettuce between plates. Drizzle chile-lime dressing over lettuce; sprinkle with remaining Mexican cheese blend and remaining tortilla chips. Serve with any remaining lime wedges on the side.

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