Cajun bean, avocado and coriander wraps

Some lunchbreaks are just calling out for a soft tortilla wrap loaded with spiced beans, red onion and creamy avocado. Freeze the cooked bean mixture in single-serve portions, then defrost and reheat as needed, with plenty of coriander, spinach and vegan mayonnaise. EASY TIP Switch red kidney beans for canned black beans or cannellini beans, depending on what you have available in your cupboard.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Heat the oil in a wok, add the red onion and cook for 3–4 minutes until softened. Add the kidney beans and Cajun seasoning and stir-fry for 2–3 minutes until the onion and the beans are coated in the seasoning. Remove from the heat and squeeze over the lime juice.

Step 2

2 Lay out the wraps and arrange a few slices of avocado on each. Spoon in the spicy beans then add the spinach and coriander and top with a tablespoon of vegan mayonnaise in each wrap. Fold the sides of each wrap inwards, then roll up to envelop the filling.