Roasted vegetable and black bean tortilla

Make a vegetable and bean tortilla in a few minutes by roasting vegetables ahead. On a busy morning warm vegetables and beans and use to fill a wrap with some avocado. The creamy avocado combined with beans, lots of vegetables and high fibre wrap will provide long-lasting energy and stabilise hormones throughout the day

Yields3 Servings

Ingredients

For roasting (Vegetables for 3 wraps):
 2 tbsp olive oil
 1 red onion, sliced
 2 carrots, cut into batons
 1 courgette, cut into batons
 2 handfuls of mushrooms, sliced
 2 cloves of garlic, crushed
 1 pepper, sliced
 1 handful cherry tomatoes
 2 tsp cumin
 1 tbsp oregano
 0.50 tsp chilli flakes
Also:
 1 tin of black beans, drained
 3 handfuls of spinach
To assemble each wrap you'll need:
 ½ ripe avocado
 1 wholemeal tortilla

Directions

To make vegetable and bean filling:
1

Pre-heat oven to 180oc

2

Put all the ingredients for roasting into a big bowl and stir to combine vegetables with spices, herbs and oil

3

Spread over two non-stick baking trays and cook for 40-45 minutes until vegetables are tender and starting to brown

4

Allow to cool then add beans and spinach and put in a container to store in the fridge until needed

To make a tortilla:
5

Spread ripe avocado over a tortilla wrap

6

Warm 2-3 tbsp of the vegetable and bean mixture in the microwave

7

Spoon the bean and vegetable mixture into the tortilla and wrap

Ingredients

For roasting (Vegetables for 3 wraps):
 2 tbsp olive oil
 1 red onion, sliced
 2 carrots, cut into batons
 1 courgette, cut into batons
 2 handfuls of mushrooms, sliced
 2 cloves of garlic, crushed
 1 pepper, sliced
 1 handful cherry tomatoes
 2 tsp cumin
 1 tbsp oregano
 0.50 tsp chilli flakes
Also:
 1 tin of black beans, drained
 3 handfuls of spinach
To assemble each wrap you'll need:
 ½ ripe avocado
 1 wholemeal tortilla

Directions

To make vegetable and bean filling:
1

Pre-heat oven to 180oc

2

Put all the ingredients for roasting into a big bowl and stir to combine vegetables with spices, herbs and oil

3

Spread over two non-stick baking trays and cook for 40-45 minutes until vegetables are tender and starting to brown

4

Allow to cool then add beans and spinach and put in a container to store in the fridge until needed

To make a tortilla:
5

Spread ripe avocado over a tortilla wrap

6

Warm 2-3 tbsp of the vegetable and bean mixture in the microwave

7

Spoon the bean and vegetable mixture into the tortilla and wrap

Roasted vegetable and black bean tortilla