Makes 10 burritos
Wrap it up. Wraps are a great way to deliver vegetables and protein to picky kids.
1 1/2 Tbsp (30 ml) extra-virgin olive oil 1 1/2 cups (350 ml) chopped onions 1/2 cup (125 ml) chopped green capsicums 1/2 cup (125 ml) chopped carrots 1/2 cup (125 ml) diced celery 2 tsp (10 ml) minced garlic 2 1/4 cups (560 ml) unsalted crushed tomatoes 2 1/2 cups (625 ml) canned kidney beans, rinsed and drained 2 1/4 tsp (11 ml) chilli powder 1/2 tsp (2 ml) sea salt 1 1/2 cups (350 ml) frozen spinach 10 organic wholewheat or gluten-free wraps
In medium saucepan over medium-low heat, add olive oil and sweat vegetables (except tomatoes, beans and spinach) until soft and translucent. Add tomatoes, beans and spices, and bring to a simmer. Lower heat and continue simmering for 20 minutes.
Add frozen spinach, stirring occasionally until simmering again.
To serve, add 1/2 cup (125 ml) of filling to each wrap.
Each serving contains: 1120 kilojoules; 10 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 43 g total carbohydrates (3 g sugars, 8 g fibre); 503 mg sodium
source: "Lunch Treats Kids Will Love", alive Australia #18, Summer 2013
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