Mexican Black Bean Wraps with Tomato Salsa and Chipotle Crema

Steps

1. Prep beans Finely dice onion, drain beans and grate carrot. Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion and carrot for about 4 minutes, until softened. Add garlic, 1 tsp salt and black bean spices and cook a further 1-2 minutes, until fragrant.
2. Finish beans Add water and beans. Bring to a simmer, reduce heat to medium and cook for about 8 minutes, until thickened. Season to taste.
3. Warm wraps Place stack of wraps on a plate. Cover with another plate and microwave for 30-60 seconds, until hot through. Alternatively, wrap in foil and warm in 190°C oven for about 8 minutes.
4. Prep salsa Dice tomatoes 1cm and finely dice cucumber and red onion. Toss in a bowl with a drizzle of olive oil and vinegar and season to taste. Thinly slice lettuce.
5. Prep avocado Mash avocado with a fork in a bowl with lemon juice and season to taste.
6. Serve wraps filled with beans, salsa, lettuce, avocado and crema. For a bit of heat, sprinkle with chilli flakes.