A vibrant and vitamin-rich veg-only version.
SERVES 2
Ingredients
1 tbsp rapeseed oil
1 onion, diced
pinch each of chilli powder, cumin seeds, and smoked paprika
1–2 garlic cloves, finely chopped
1 red pepper and 1 green pepper, cut into chunks
1 courgette, cut into cubes
100g (31/2oz) button mushrooms
400g (14oz) can chopped tomatoes
1 tbsp tomato purée
freshly ground black pepper
400g (14oz) can kidney beans in water, rinsed and drained
2 wholemeal wraps, cut into small triangles
4 tbsp plain soya yogurt
1 Heat the oil in a non-stick pan over a low heat. Fry the onion, spices, and garlic for 3–4 minutes. Next, add the peppers and courgette and fry for a further 5 minutes. Add the mushrooms and fry for 2–3 minutes. Next, add the tomatoes and the purée. Season with black pepper, bring to the boil, and simmer for 15 minutes until the sauce is thick. Add the kidney beans and heat through.
2 Meanwhile, lightly toast the wrap triangles until crisp. Serve with the chilli, topped with the yogurt.
NUTRITION PER SERVING Calories 487 Total fat 13.4g Saturated fat 2.8g Carbohydrates 69.4g Dietary fibre 24.3g Sugars 24.3g Protein 24.2g Salt 0.8g