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Mexican feast

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Mexican feast

This is a great recipe for everyone and ideal for summer. It’s packed with protein and vegetables and also a great snack. Wholemeal wraps contain fibre and this recipe is quick, healthy and easy.


1 tin of butterbeans drained
4 cooked beetroot
4 tbsp of quark (soft cheese) or crème fraiche
1 lemon juiced
2 garlic cloves
2 tsp paprika

Tortilla chips
1 pack of wholemeal wraps

Tortilla filling
1 tin of black beans drained
1 tsp paprika powder
1 tsp chilli powder
1 large onion chopped
2 cloves of garlic chopped
1 cup of mushrooms sliced
1 tbsp olive oil
1 green pepper sliced
1 cup of baby tomatoes
1 avocado

For the butterbean dip whiz the butterbeans, 2 tbsp of quark, 1 garlic clove, some lemon juice, 1 tsp paprika, season with salt and pepper until creamy and smooth.

For the beetroot dip, whiz the beetroot, 2 tbsp quark, 1 tsp paprika, lemon juice, 1 garlic clove and season with salt and pepper until smooth.

For the tortilla chips pre heat the oven gas mark 7 200 degrees Celsius.  Cut a few of the wholemeal wraps into triangles, place on a tray and bake in the oven until crisp – about 8 to 10 minutes.

Allow to cool and serve chips with dips.

For the wrap filling simply fry the onions and garlic in olive oil, add all the vegetables and a handful of tomatoes along with the blackbeans and season. Cook on a medium heat until softened.

Place the filling on a fresh wrap, top with some smashed avocado and remaining baby tomatoes and serve with dips.

Recipe by

Gopika Papiah (nutritionist)

Farhanda Shah (dietitian))