Cheesy Black Bean & Avocado Wraps Recipe

Ingredients

2 red onions
2 limes
1 red pepper
1 yellow pepper
2 vine tomatoes
400g tin of black beans
200g cheddar cheese
2 avocados
4 wholeblend flatbreads
1 tbsp fajita seasoning
100g rocket

Prep: 20 mins | Cook: 10 mins

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Method

1. Peel and thinly slice 1 of the red onions and pop it into a small bowl. Grate the zest in from 1 of the limes and squeeze in the juice. Add a good pinch of salt and scrunch them together. Set to one side to lightly pickle.

2. Halve the peppers and scoop out the seeds and pith. Thinly slice them. Peel the remaining red onion and slice it into thin wedges. Roughly chop the tomatoes. Drain and rinse the black beans. Coarsely grate the cheddar.

3. Halve the avocados and scoop the flesh into a medium-sized bowl. Add a pinch of salt. Grate in the zest from the remaning lime and squeeze in the juice. Crush with a fork till as smooth or as chunky as you prefer. Set aside.

4. Place a large frying pan or wok on a medium heat. Add 1 flatbread to the pan and warm for 30 secs-1 min, then flip and warm for another 30 secs till it is soft and pliable. Transfer to a clean tea towel and wrap it up to keep warm. Repeat with the remaining flatbreads. Alternatively, you can warm them in the mcirowave for 30 secs just before you’re ready to assemble the fajitas.

5. Turn the heat up under the pan to medium-high. Pour in 2 tbsp oil, then add the peppers and onion to the pan. Fry for 4-5 mins, stirring often, till just beginning to soften.

6. Add the black beans, fajita seasoning and tomatoes to the pan. Cook for 3-4 mins, stirring every now and then, till the tomatoes are soft and pulpy.

7. Place a warm flatbread onto each serving plate. Add a good dollop of the smashed avocado, followed by a handful of rocket. Top with a spoonful of the beans and veg. Sprinkle over the cheddar and the pickled onions, then wrap up and eat. Serve any leftover avocado, cheddar, rocket, veg and beans on the side.

8. Love Your Leftovers
The cooked veggies and beans, grated cheddar, and the smashed avocado, will keep for up to 3 days in the fridge in airtight tubs. Pop the veg, cheddar and avocado in separate tubs, seal and chill. Reheat the veg in the microwave or on the hob, with an extra splash of water or stock, till piping hot. Then pile into freshly warmed flatbreads and serve with the smashed avocado and cheddar.