Mexican bean and corn wrap
This classic combination of black beans, corn and avocado with the spice of jalapeños is a powerhouse of flavours – and filling, too! If you love coriander, feel free to add a handful to make this even more Mexican.
Ingredients
- 50g vegan sour cream
- 1 wrap
- 1 wrap
- 1 wrap
- Handful of baby spinach leaves
- 100g drained tinned black beans
- 75g drained tinned sweet corn kernels
- 4–5 pickled jalapeno slices, finely chopped
- Salt and pepper, to taste
Method
1.Spread the sour cream over the wrap. Roughly mash the avocado and lime juice together. Top the wrap with the spinach, beans, corn and jalapeño. Dot the avocado mix over the top. Season with salt and pepper.
2.Roll up and secure the wrap.