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Chilli bean and corn tortilla wrap recipe

Chilli bean and corn tortilla wrap recipe

6 ratings

These spicy veggie chilli bean and corn tortilla wraps make the perfect light lunch and are great for enjoying on the go. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 305 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 x 400g tin kidney or black beans, drained
  • ½ tsp ground cumin
  • 1/2 red chilli, deseeded and finely chopped
  • 4 large soft tortillas
  • 1 x 150g tinned sweetcorn, drained
  • 1 ready-roasted red pepper, drained and sliced
  • 50g (2oz) Cheddar cheese, grated
  • handful fresh coriander
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 20%
  • Sugars

    7g 8%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 42.8g Protein 12.6g Fibre 6.7g


  1. Heat the oil in a medium frying pan. Add the onion and gently cook for 5 minutes until translucent. Add the beans to the pan along with the cumin and chilli. Cook for 2 minutes more, crushing the beans lightly with a fork. Stir through 3 tbsp water and cook for another minute or two, until softened. Season to taste and leave to cool.
  2. To serve, divide the bean mixture between the tortillas. Top with the sweetcorn and red pepper, then scatter over the cheese and coriander. Roll up tightly, to serve.

Tip: Try lightly toasting your tortillas before using.

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