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Time to make:
20 mins, plus 2 hrs chilling
$2.50 per serve
(at time of publication)
Full ingredients list:
400g can four-bean mix (we used Wattie’s in spring water)
1/2 teaspoon ground sweet paprika
1 teaspoon dried oregano
1 large cucumber
1 yellow or red capsicum
4 spring onions
4 wholegrain tortillas
4 large lettuce leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Empty canned beans into a blender. Add paprika and blend. Set aside.
Step 2Mash avocados with a fork then mix in oregano. Wash cucumber and cut lengthwise in 4 long pieces. Wash capsicum and cut in strips. Wash spring onions and remove the roots.
Step 3Spread each tortilla with the avocado mixture. Cover with a lettuce leaf. Spread the lettuce with bean mixture. Arrange cucumber piece along the diagonal. Add capsicum strips. Add spring onion.
Step 4Roll up each tortilla tightly, refrigerate for 2 hours then cut in 2cm pieces.
You can also use wraps or Lebanese bread but not pita bread as it is too thick.
Added fresh parsley sprigs taste incredible in this recipe.
Go crazy and use 2 capsicums: a yellow and a red one. This increases the vege count and adds more colour.
If it’s not avocado season, you can replace it with another can of beans or a low-fat cream cheese spread.
Make sure the tortilla is thin, soft and bendable.
Serve sushi with cherry tomatoes.
About this recipe
First published: November 2014