Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

SERVES 4 //  PREP TIME 10 min// COOK TIME 10 min

INGREDIENTS
4 tortilla wraps
1 tin red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100 g cheddar, grated
1 avocado, mashed
5 g parsley, chopped Juice of 1 lemon

METHOD
1. Lay out the tortilla wraps and layer with the kidney beans, tomato and cabbage.
2. Sandwich closed with the taco shells and sprinkle with the cheddar.
3. Fold the edges of the tortillas over the taco shells to enclose.
4. Preheat the grill. Brush the wraps with olive oil and grill until the cheese has melted and is golden brown on top.
5. Mix together the avo, parsley and lemon juice, and season. Serve with the wraps.

Recipes & styling: Amerae Vercueil
Photography: Samantha pinto

For another #meatfreemonday  dish, try this this simple but flavoursome mixed pepper tarte Tatin, that only has 15 minutes of hands-on time!