These vegan-friendly wraps are the perfect picnic partner – easy to assemble at home – they’re a perfect summer eat.
Heat the oil in a frying pan and cook the onions until softened. Add the black beans and peppers and cook gently until the beans are heated through and starting to break down. Season well.
Divide the mixture between the four tortillas, keeping to a 10cm circle in the middle. Top with a quarter of the cheese and 2-3 crisps, 2 tbsp of Sweet Pepper Relish and a heaped tbsp of avocado. By putting the crisps in the middle, you ensure they don’t go soggy.
Fold in the edges of the tortillas, overlapping in the middle so you have an enclosed “parcel”.
Using a non-stick frying pan, add a little oil and then cook, seal side down first, on both sides until crunchy and golden brown.
Serve with a homemade slaw.
For the slaw:
¼ white cabbage, finely sliced
¼ red cabbage, finely sliced
2 carrots, finely sliced
½ red onion, finely sliced
2 tbsp lemon juice
2 tsp Tracklements Smooth Dijon Mustard
4 tbsp extra virgin olive oil
Mix the ingredients for the dressing together then mix everything together in a bowl and serve.
oil, for frying
1 small red onion, finely diced
400g tin black beans, rinsed and drained
Salt and pepper
2 roasted red peppers from jar, drained and diced
4 large flour tortilla wraps
120g grated Cheddar cheese or vegan alternative
Handful salted tortilla crisps
1 avocado, smashed
8 tbsp Tracklements Sweet Pepper Relish