Black Bean and Avocado Tortilla Wrap Recipe
Try out this vegetarian friendly recipe for Mexican-style avocado and black bean tortilla wraps. Serve with McCain Lightly Spiced Wedges for a quick and tasty dinner.
170g Black beans
2 tsp sour cream
Grated cheese (1 small handful)
1 tsp olive oil
1 garlic clove (crushed)
Lettuce (small handful)
220g McCain Lightly spiced Wedges
1 tomato sliced
How to cook
Preheat the oven to 220°C/Gas Mark 7.
Place Wedges onto a baking tray and pop into the oven for 18 minutes.
Heat the oil in a pan and add garlic and black beans. Mash them together and place to the side.
Mash avocado, onion and garlic. Add salt and pepper to taste.
Make a slit towards the centre of the tortilla. Split the tortilla into 4 sections, and add the separate ingredients to each quarter, then fold in half and half again.
Cook the wraps in a pan until light brown.
Serve with wedges and your choice of sauce.