TODAY’S RECIPE: Mexican chicken & black bean wraps

MEXICAN evening! SERVES 4

Ingredients

1 tbsp sunflower oil

1 onion, finely sliced

3 garlic cloves, crushed

1 tsp each ground cumin, smoked paprika and dried oregano

400g can black beans, drained but not rinsed Small handful coriander leaves, chopped About 150g cooked chicken, shredded

4 pickled chillies, chopped

3 tomatoes, roughly chopped

4 floured tortillas

100g cheddar, grated

TO SERVE

100g plain yoghurt

50g chipotle sauce

1 lime, quartered, guacamole (optional)

Method

1 Heat the oil in a frying pan, tip in the onion and fry for five minutes until golden. Stir in the garlic, cumin, paprika and oregano and cook for two minutes. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.

2 Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.