Southwest Black Bean Wrap

• 2 medium Tomato, ripe
• 1 small Red onion
• 15 g Fresh coriander
• 1 piece Lime
• 1 tsp Fine sea salt
• 400 g Canned black beans
• 165 g Canned corn
• 1 ½ tsp Ground cumin
• 1 large Avocado, ripe
• 1 head Romaine lettuce
• 2 pieces Flour tortillas, large

1. Dice the tomato and finely chop the red onion. Roughly chop the coriander, then zest and juice the lime. In a bowl, mix the tomato, half the onion, most of the coriander, a squeeze of lime, and a pinch of the fine sea salt to make a quick salsa.
2. Drain and rinse the canned black beans and canned corn. Warm a frying pan over a medium heat, then add the beans and corn with the ground cumin, the remaining onion, and 0.5 tsp of the fine sea salt. Cook for 3 to 5 minutes, stirring, until hot and lightly coated in the spices.
3. Halve the avocado, remove the stone, and slice the flesh. Shred the romaine lettuce. Taste the salsa and add a little more lime juice if you want it sharper.
4. Lay out the flour tortillas and divide the warm bean mixture between them. Top with the avocado, romaine lettuce, and the tomato salsa, then scatter over the remaining coriander. Roll up tightly, tucking in the sides as you go.
5. Wipe out the pan if needed, then toast the wraps in the dry pan over a medium heat for 1 to 2 minutes per side until warmed through and lightly browned. Serve straight away with extra lime wedges from the remaining lime juice if you have any left.

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