1 red onion
1 tin of kidney beans
1. Start cooking the rice.
2. Dice the onion, and slice the mushrooms and pepper.
3. Add the onion to an oiled pan. Cook until soft, and then add the pepper and mushrooms. 5 minutes before the end of cooking, add the drained kidney beans and fajita seasoning.
4. Spread your rice and veggies into a tortilla, and roll into a wrap. Place the wraps into a baking dish. Repeat until you have enough wraps to fill the dish.
5. Spread salsa and vegan cheese over the top. Heat in an oven preheated to 180° until the cheese has melted and the tortillas are crispy. Enjoy!
(recipe by Cat Davey)