Photo by ROMAN ODINTSOV on Pexels
Mexican Black Bean & Charred Corn Wrap
Warm flour tortillas filled with cumin-spiced black beans, charred sweetcorn, sautéed onion and garlic, plus lime and coriander.
- 1 whole large flour tortilla
- 120 g tinned black beans
- 100 g sweetcorn kernels
- 80 g red bell pepper
- 40 g red onion
- 15 g fresh coriander
- 1 tbsp lime juice
- 3 g ground cumin
- 2 g chilli powder
- 12 ml olive oil
- 1 whole garlic clove
- 1 pinch salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Drain and rinse tinned black beans. Finely mince garlic. Dice red bell pepper and red onion into small pieces. Roughly chop fresh coriander.
- Step 2
Step 2: Heat 8ml olive oil in a large frying pan over medium-high heat. Add sweetcorn and cook for 4-5 minutes, stirring occasionally, until kernels are charred and golden. Transfer to a bowl.
- Step 3
Step 3: In the same pan, add remaining 4ml oil and sauté diced red onion and garlic for 2 minutes until softened and fragrant.
- Step 4
Step 4: Add black beans, ground cumin, and chilli powder. Stir well and cook for 3-4 minutes until warmed through and spiced. Season with salt and pepper.
- Step 5
Step 5: Warm the flour tortilla in a dry pan for 30 seconds per side, or directly over a gas flame for 10 seconds per side.
- Step 6
Step 6: Lay tortilla flat. Spread bean mixture down the centre, then top with charred corn, diced red bell pepper, and fresh coriander. Drizzle with lime juice.
- Step 7
Step 7: Fold in the sides of the tortilla, then roll tightly from the bottom. Slice in half diagonally and serve immediately.
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