Ingredients
- 4 x potato wrap
- ½ pack kidney beans
- ½ pack corn
- ½ x red onion
- ½ pack diced tomatoes
- 2 tsp baja chicken spice
- 50 g cheese
- ½ x avocado
Method
- Preheat the oven to 200 degrees celsius.
- Dice the red onion, and add to a bowl with kidney beans, corn, diced tomatoes and baja chicken spice.
- Fill four potato wraps with the bean filling. Fold them up like enchiladas and transfer to an ovenproof dish. Top with cheese and bake in the middle of the oven at 200 degrees for approximately 15 minutes.
- Top with leftover sour cream dressing from earlier in the weekly menu and mashed avocado.
