Cheesy Chilli Bean Wraps with Avocados & Soured Cream Recipe

Ingredients

2 onions
2 red peppers
3 garlic cloves
2 x 400g tins of mixed chilli beans
2 avocados
A handful of coriander
1 lime
100g mature cheddar
4 wholeblend flatbreads
200ml soured cream

Prep: 20 mins | Cook: 20 mins

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Method

1. Peel and thinly slice the onions. Halve the red peppers, scoop out the seeds and white pith and chop into bite-sized chunks. Peel and thinly slice the garlic cloves.

2. Drizzle 1 tbsp oil into a large frying pan over a medium-high heat. Slide the onions and peppers into the pan and season with a good pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till the veg are tender and a little caramelised at the edges. Add the garlic and stir and fry for 1–2 mins.

3. Pour the chilli beans and their sauce into the pan and stir well to combine. Bring to a bubble, then reduce to a gentle simmer, and cook for 10 mins, stirring occasionally, till the veg are tender and the sauce has thickened.

4. While the veg and beans simmer, coarsley grate the cheddar into a bowl. Set aside.

5. Halve the avocados and carefully remove the stones. Scoop the avocado flesh into a bowl. Finely chop the coriander leaves and stalks and add to the avocados. Grate in the lime zest and squeeze in the juice. Pour in 1 tbsp oil and add a pinch of salt and pepper. Mash together with a fork, making the avocado as smooth or chunky as you prefer.

6. Halve the avocados, carefully remove the stones, then scoop the flesh into a bowl. Finely chop the coriander leaves and stalks and add to the bowl. Grate in the lime zest and squeeze in the juice. Pour in 1 tbsp olive oil, add a pinch of salt and pepper, then mash together with a fork.

7. While the veg and beans simmer, coarsely grate the cheddar cheese into a bowl and set aside.

8. Place a large frying pan or wok on a medium heat. Add 1 flatbread to the pan and warm for 30 secs, then flip and warm for another 30 secs, till soft and pliable. Wrap it up in a clean tea towel to keep warm while you repeat with the remaining flatbreads. Alternatively, you can warm them in the microwave for 30 secs.

9. Pop a warm flatbread on each plate and scoop a large spoonful of beans on top. Top with the grated cheese and spoonfuls of crushed avocado and soured cream. Fold into wraps and serve.

10. Love Your Leftovers
The chilli beans will keep for up to 3 days in the fridge in airtight tubs. Divide between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the flatbreads to order, rather than storing and reheating them. Keep a tub of grated cheddar in the fridge too, and you can make the wraps for lunch over a couple of days.