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Nutrition score

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Pinto bean & roasted pepper wrap
Pinto bean & roasted pepper wrap
52 Nutrition score
Lunch 🥄 10 min prep 🔥 15 min cook 👤 2 servings

Spiced pinto beans with roasted red pepper, lettuce and avocado in a soft tortilla. Quick, filling and high in fibre.

vegan high fibre high protein
Ingredients (per serving)
Method
  1. 1 Drain and rinse pinto beans. Warm in a pan with cumin, smoked paprika and garlic.
  2. 2 Roast red pepper at 200°C for 15 minutes or use jarred.
  3. 3 Slice avocado.
  4. 4 Warm tortillas in a dry pan.
  5. 5 Fill each tortilla with beans, pepper, lettuce and avocado. Roll tightly.

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Nutrition per serving
1028 kJ
Energy (kJ)
428 kcal
Energy (kcal)
64.8 g
Carbohydrate
19.8 g
Protein
10.2 g
Fat
2.5 g
Fibre (NSP)
1.1 g
Total Sugars
229 mg
Sodium
0.01 g
Salt
Micronutrient
Potassium 1401 mg
Phosphorus 441 mg
Folate 433 µg
Calcium 163 mg
Magnesium 150 mg
Vitamin C 62.5 mg
Vitamin K 19.4 µg
Chloride 18.5 mg
Selenium 14.6 µg
Iron 5 mg
Niacin (B3) 2.8 mg
Zinc 2.4 mg
Vitamin A (RAE) 2 µg
Pantothenic Acid (B5) 1.2 mg
Manganese 1.1 mg
Copper 0.797 mg
Vitamin E (alpha-TE) 0.761 mg
Thiamin (B1) 0.683 mg
Vitamin B6 0.606 mg
Riboflavin (B2) 0.246 mg
Minerals
Iodine 0.55 µg
Fatty acids
Monounsaturated fat 4.8 g
Saturated fat 2.7 g
Polyunsaturated fat (PUFA) 1.9 g
Sugars (breakdown)
Fructose 0.34 g
Glucose (dextrose) 0.17 g
Sucrose 0.075 g
Lipids
Cholesterol 0.035 mg
Carbohydrate (breakdown)
Starch 18.2 g
Amino acids
Glutamic acid 2.9 g
Aspartic acid 1.8 g
Leucine 1.3 g
Arginine 1.2 g
Lysine 1.2 g
Valine 0.896 g
Phenylalanine 0.831 g
Isoleucine 0.72 g
Serine 0.72 g
Proline 0.718 g
Alanine 0.672 g
Threonine 0.624 g
Tyrosine 0.56 g
Glycine 0.56 g
Histidine 0.415 g
Methionine 0.257 g
Cysteine 0.24 g
Tryptophan 0.208 g
Carotenoids
Lutein + Zeaxanthin 270 µg
Beta-carotene 19.1 µg
Proximate
Water 98.4 g
Vitamins
Biotin (Vitamin B7) 1.4 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 0.789 g
Omega-3 (Alpha-linolenic acid) 0.217 g

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.