Wraps de tortilla de tortilla y salsa de judías negras

Ingredientes

• 1 x 380g carton So Organic Black Beans, drained and rinsed
• 1 red pepper, deseeded and finely diced
• 1 small ripe avocado, stoned and finely diced
• zest and juice of 1/2 lime
• 1/2 x 30g pack coriander, leaves picked
• 1 tbsp vegetable oi
• 4 medium eggs
• 75 g lighter grated mature cheese
• 2 soft flour tortilla wraps
• about 80g salsa dip (mild or hot)
• about 70g soured cream

Preparación

1. 1

   Put the black beans, red pepper, avocado, lime zest and juice in a bowl. Reserve some coriander leaves for serving, then chop the rest and stir through the black bean mixture. Season to taste and set aside.

2. 2

   Heat half the oil in a frying pan (it should be a similar diameter to the wraps) over a medium heat. Beat two of the eggs in a small bowl or mug, then add to the pan and swirl to coat. Sprinkle over half the grated cheese. When the egg has almost set (1-2 minutes), top with one of the wraps. Cover with a lid (or large baking tray)for 1½ minutes, then carefully turn out onto a plate, egg-side up. Add the remaining oil to the pan and repeat to make a second omelette wrap.

3. 3

   Spoon the black bean mixture onto the omelette wraps, then drizzle over the tomato salsa and top with a dollop of soured cream, if you like. Scatter over the reserved coriander and serve.