Family Fajita Bean Wraps

Ingredients

• 1 tbsp rapeseed or olive oil
• ¾ red pepper, thinly sliced
• 1 brown or red onion, thinly sliced
• ¾ x 160g tins kidney beans, drained and rinsed
• 1½ tsp mild fajita seasoning, ideally low-salt, or use ½ tsp cumin + ½ tsp paprika + pinch garlic powder
• 60ml water
• 1 tbsp tomato purée or 1 tbsp ketchup for adults/toddler only
• ¾ avocado
• Juice of 1 lime
• 1.5 wholemeal tortilla wraps
• 25g mature cheddar, grated
• ¼ iceberg lettuce, finely shredded
• 40g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat the oil in a large frying pan. Add peppers and onion. Cook for 7–10 minutes until soft.
2. Add the kidney beans, fajita spices and water. Simmer for 8–10 minutes.
3. Mash roughly half the beans so the mixture holds together.
4. Remove babies portion now. Mash the beans well and check the pepper is soft.
5. Stir tomato purée or ketchup into the main pan if using.
6. Mash avocado with lime juice.
7. Warm the wraps.
8. Serve the bean mix with wraps, avocado, lettuce, yoghurt and a modest amount of cheddar. Save about 110g bean mix per adult-equivalent unit for Dinner 3.