Mexican Corn & Black Bean Wraps with Charred Peppers & Chipotle Lime Crema
Chipotle lime crema mixed with soured cream, filled with charred peppers, warmed black beans, corn, and folded into tortillas.
- 2 whole large flour tortillas
- 200 g tinned black beans
- 150 g sweetcorn kernels
- 200 g red peppers
- 100 ml soured cream
- 20 g chipotle peppers in adobo sauce
- 1 whole limes
- 20 g fresh coriander
- 50 g red onion
- 2 tbsp olive oil
- 3 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Finely chop 1–2 chipotle peppers and place in a bowl with soured cream. Squeeze juice from half the lime into the mixture. Stir well and season with salt and pepper. Set aside.
- Step 2
Step 2: Dice red peppers into 2 cm chunks. Heat 15 ml olive oil in a large frying pan over medium-high heat.
- Step 3
Step 3: Fry peppers for 8–10 minutes, stirring occasionally, until charred and softened. Transfer to a plate.
- Step 4
Step 4: In the same pan, add sweetcorn and black beans (drained and rinsed). Warm through for 3–4 minutes. Season with salt and pepper.
- Step 5
Step 5: Finely dice red onion. Roughly chop fresh coriander.
- Step 6
Step 6: Warm tortillas in a dry frying pan or directly over a gas flame for 20–30 seconds per side until pliable.
- Step 7
Step 7: Lay tortillas flat. Spread 2 tablespoons chipotle lime crema down the centre of each.
- Step 8
Step 8: Divide charred peppers, corn and bean mixture, diced red onion, and fresh coriander between the two tortillas.
- Step 9
Step 9: Roll tortillas tightly, tucking in the sides as you go. Cut in half diagonally and serve immediately with remaining crema on the side and lime wedges for squeezing.
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