Chipotle Black Bean Crunch Wraps

Ingredients

• 1 can black beans, drained
• 4 large tortillas or wraps
• 45 ml chipotle mayo
• 35 g chopped romaine and 85 g corn
• 85 g shredded Monterey Jack
• 15 ml oil or butter

Method

1. Step 1

   Lay the tortillas on the counter and spread each one with 45 ml chipotle mayo.

2. Step 2

   Warm 1 can black beans, drained in a skillet over medium heat for 2 to 3 minutes.

3. Step 3

   Add 35 g chopped romaine and 85 g corn to the skillet and cook it briefly until the vegetables soften.

4. Step 4

   Pile the filling into the center of each tortilla and top it with 85 g shredded monterey jack.

5. Step 5

   Fold the sides in, roll the wraps tightly, and brush the seam side lightly with oil or melted butter.

6. Step 6

   Place the wraps seam-side down in a hot skillet and cook them for 2 minutes per side until crisp and golden.

7. Step 7

   Slice the wraps in half and serve them while they are still hot.