Roasted pepper, sweetcorn & black-eyed bean wraps with chipotle dressing & avocado spread

30 MINUTES | SERVES 4 | EASY | V red and orange peppers 2 of each, cut into strips

olive oil 3 tbsp sweetcorn 2 cobs (or use a drained 195g tin) black-eyed beans 400g tin avocados 2 ripe

lime 1, juiced

red chilli 1 small, deseeded and finely chopped

flour tortillas 4 spring onions a large bunch, sliced coriander a small bunch soured cream to serve DRESSING

chipotle paste 2 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp caster sugar 2 tsp

• Heat the oven to 190C/fan 170C/gas 5. Scatter the peppers onto a baking tray, drizzle over the oil and roast for 15 minutes, until they are starting to soften and char. Cut the kernels from the sweetcorn cobs, add them to the tray with the pepper strips and cook for a further 10 minutes. Drain and rinse the beans, and add them to the tray to warm through for 4-5 minutes.

• Meanwhile, mash the avocados in a bowl and add the lime juice and chopped chilli, and season.

• For the dressing, whisk the chipotle paste, oil, vinegar and sugar, and season to taste.

• Spread each of the tortillas with some of the avocado spread and pile with some of the pepper mixture. Drizzle over some of the dressing, and scatter with a few chopped spring onions and some coriander leaves. Roll up and serve with soured cream.

PER SERVING 580 KCALS | FAT 25.3G SATURATES 5.4G | CARBS 65.3G | SUGARS 12.9G FIBRE 14.3G | PROTEIN 15.7G | SALT 1G