Crunch Wrap Recipe with Black Beans | olivemagazine

Crunch Wrap Recipe with Black Beans

2 tbsp oil
for frying
1 red onion
finely chopped
2 tsp smoked chilli paste
(we used Gran Luchito)
400g tin black beans
rinsed and drained
2 roasted red peppers from a jar
drained and diced
4 large flour tortilla wraps
warmed
180g bag grated monterey jack cheese
12 salted tortilla chips
2 plum tomatoes
diced
½ a small bunch coriander
chopped
1 avocado
thinly sliced

Method

step 1
Heat 1 tbsp of oil in a large frying pan and add ¾ of the onion with a pinch of salt. Cook until softened then stir in the chilli paste and cook for a minute.
step 2
Add the black beans and peppers, and cook, stirring, until heated through and the beans are starting to break down.
step 3
Divide the bean mix between the four tortillas, keeping to a 10cm circle in the middle. Top with half the cheese then 3 tortilla chips on each. Mix the diced tomatoes with the rest of the onions and the coriander, and layer on top of the tortillas. Divide the avocado between the piles then top with the remaining cheese.
step 4
Fold in the edges of the tortillas, overlapping slightly so you have a parcel, and press down gently to set the shape.
step 5
Brush a non-stick frying pan with more oil then put the wraps in, seal-side down. Cook gently until golden brown and crisp, then flip over and cook the other side.

Janine Ratcliffe Portrait

Janine RatcliffeFood director