• med fat 5.62g 5.62%
  • med sat fat 2.63g 2.63%
  • high salt 459.70mg 0.46%
  • low sugar 2.79g 2.79%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Mix the kidney beans, corn, spring onion, carrot, cheese and taco sauce in a bowl.
  2. Split rolls along one side and pull out some of the bread from the middle of each roll creating a hollow in the centre of the roll.
  3. Spoon the bean mixture evenly into each roll.
  4. Wrap roll tightly with foil and bake at 180°C for 10 minutes.
  5. Unwrap from foil and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
159.50g
100.00g
Energy (kJ)
1404.49kJ
880.56kJ
Protein (g)
17.40g
10.91g
Total fat (g)
8.96g
5.62g
- Saturated fat (g)
4.19g
2.63g
- Polyunsaturated fat (g)
1.30g
0.82g
- Monounsaturated fat (g)
2.26g
1.42g
Cholesterol (mg)
18.74mg
11.75mg
Carbohydrate-available (g)
42.30g
26.52g
CarbohydrateSE (g)
42.30g
26.52g
- Sugars (g)
4.45g
2.79g
Water (g)
79.14g
49.61g
Dietary fibre (g)
7.25g
4.55g
Thiamin (mg)
0.30mg
0.19mg
Riboflavin (mg)
0.17mg
0.11mg
Niacin (mg)
2.28mg
1.43mg
Niacin equivalents (mg)
6.13mg
3.84mg
Vitamin C (mg)
3.36mg
2.11mg
Total folate (ug)
41.23ug
25.85ug
Total vitamin A equivalents (ug)
216.76ug
135.90ug
Retinol (ug)
47.50ug
29.78ug
Beta carotene equivalents (ug)
1014.71ug
636.18ug
Sodium (mg)
733.23mg
459.70mg
Potassium (mg)
292.96mg
183.67mg
Magnesium (mg)
62.46mg
39.16mg
Calcium (mg)
283.64mg
177.83mg
Phosphorus (mg)
312.17mg
195.72mg
Iron (mg)
2.70mg
1.69mg
Zinc (mg)
2.16mg
1.36mg

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This page has been produced in consultation with and approved by: Heart Foundation

Last updated:

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