Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Mexican Veggie Rolls

Mexican Veggie rolls

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

10 min

0 min

3 - 4

Ingredients

  1. Filling

    1 cup drained organic black beans

    ½ onion diced finely

    1 red pepper diced

    1 fresh chopped chilli seeded

    4 tbsp plain or sweet potato    hummus (Obela)

    ½ teaspoon cumin

    ¼ teaspoon salt

    2 tbsp sriracha sauce

    ½ cup baby spinach

    ½ tsp black pepper

    2 tbsp apple cider vinegar or lemon juice

    Mission spinach and herb wraps (Coles) or any Gf wrap.

    Keep it cleaner mild or chunky tomato salsa (Woolworths)

Method

  1. Add pepper, onion and black beans to a small mixing bowl and add lemon/apple cider vinegar, chilli, cumin, salt and pepper.
  2. Spread hummus and sriracha (optional) to the base of tortilla wraps, especially on the edges, to help keep the spirals together.
  3. Place a hand full of spinach in the middle of each tortilla in a line.
  4. Place diced peppers and onions in a line on both sides of spinach.
  5. Place the black beans on one side of spinach in a line making sure it is all even to create unity of ingredients in each spiral.
  6. Tightly roll up the tortilla, keeping it as tight as possible, rolling smoothly to the edges.
  7. Slice of the edges on each side and have as tasters or discard to make them all even on sides.
  8. Slice the remainder into 8 pieces, serve immediately with salsa (optional), or refrigerate as a perfect lunch box lunch.

Notes

You can have fun and play around with the filling, even switching the black beans with sliced pickled beetroot/roasted sweet potato, goat cheese/ avocado is delicious

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature