• 1 tbsp olive oil
  • 1 large onion chopped
  • 400g (14oz) tin of mixed beans, drained and rinsed
  • 1 tsp dried oregano
  • 400g (14oz) tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp ground cumin
  • A few drops of tabasco sauce (optional)
  • 4 wholegrain tortillas
  • 50g of grated cheddar (optional)
  • Guacamole (shop bought or check out my recipe on how to make your own, it’s really easy! guacamole recipe)


  1. Heat the olive oil in a medium-sized saucepan, add the chopped onion and stir occasionally for about 6-8 minutes until the onion is soft and slightly gold in colour.
  2. Add the oregano, tinned tomatoes, tomato purée, and cumin to the onions and stir.
  3. Add the rinsed and drained beans to the saucepan, stir and bring to the boil.
  4. When it starts to bubble reduce the heat to low and cover.  Let it simmer for about 10 minutes, stirring occasionally.
  5. Taste the beans and add a bit of salt & pepper if needed.  If you’re adding the tabasco sauce add it now and stir it in.  Cook for another 5 minutes stirring occasionally.
  6. Heat the tortilla wraps either in a microwave for a few seconds or wrap them in tinfoil and place them in a hot oven for a few minute (2-3 minutes).
  7. Place each wrap on a plate and spoon the bean mixture onto it.
  8. Sprinkle some cheese ad a dollop of guacamole before folding in one end of the wrap, then fold up the bottom before rolling it over to make a nice tight burrito.


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