Mexican Bean Rolls

Mexican Bean Rolls

A Mexican bean delight - perfect for lunch or an easy dinner!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Light Meals & Lunch
Cuisine High Calcium, High Fiber, Mediterranean, Vegetarians
Servings 4 People


  • 1 Tbsp Oil
  • 2 pcs Cloves Garlic Crushed
  • 1 tsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 pc Small Red Capsicum Sliced
  • 1 pc Small Green Capsicum Sliced
  • 1/2 pc Zucchini Diced
  • 3 cup Pre-cooked Kidney Beans
  • 4 pcs Lebanese Bread
  • 1/4 cup Grated Cheese Reduced-fat


  • Heat oil in a frying pan. Add garlic, chilli powder, cumin, capsicums and zucchini. Cook for about 5 - 7 minutes or until vegetables are just tender. Add beans. Cook a further 2 minutes or until beans are heated through.
  • Divide bean mixture into four portions. Place each portion on one side of each Lebanese bread. Roll up to make four servings. Place on a lightly greased baking tray. Sprinkle with cheese. Place in a hot oven (200ºC) and cook for about 10 - 15 minutes, or until cheese has melted. Serve hot.


Calories :470
Kilojoules :1955
Fat :9.5
Carbohydrate :73
Protein :20
Sodium :956
Saturated Fat :2.5
Fiber :13
Calcium :122
Sugar :11
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