Red kidney bean burrito Pulses are packed with nutrition. These edible seeds of the legume plant family are rich in protein, low GI carbohydrate and fibre not mention vitamins and mineral (eg B vitamins and iron) plus powerful plant chemicals (phytonutrients). Oh and did we mention they’re brilliant for the planet too? Main Details Serves: Makes 4Number of ingredients: 14 IngredientsTo prep: 15 Minutes PrepTo cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 2440kJProtein: 25gFat (total): 22g- Saturated Fat: 6gCarbohydrate (total): 60gFibre: 9gSodium: 210mg Ingredients 4 jumbo tortilla wraps, preferably whole grain 40g grated cheddar cheese 2 cups shredded iceberg or butter lettuce Lime wedges, to serve Corn and kidney beans 2 corn cobs, husks removed 1 teaspoon extra virgin olive oil 2 x 420g cans kidney beans, rinsed and drained 1 teaspoon smoked paprika Tomato salsa 4 ripe roma tomatoes, diced 1 teaspoon tabasco sauce ½ red onion, very finely diced ¼ cup roughly chopped coriander leaves Guacamole 1 ripe avocado 1 teaspoon lemon juice Method Preheat a grill pan until hot, place corn cobs on pan and cook for 10 minutes, turning every few minutes until starting to char all over. Allow to cool slightly and slice off kernels. Heat oil in a frying pan and add kidney beans, paprika and corn kernels and stir gently until warmed through. Place a tortilla on the warm grill pan and sprinkle a little cheese on the tortilla, cook until it melts or grill marks appear on the underside of the tortilla. Repeat. For tomato salsa, combine tomatoes, tabasco, onion and coriander. For guacamole, mash avocado with lemon juice until smooth. Assemble tortillas, spread a little guacamole on each tortilla and top with kidney bean mix and lettuce. Serve tomato salsa on the side.