Chipotle beef, black bean & cheese crunchwrap

Ingredients

For 6 servings

• •2 c. à soupe vegetable oil
• •1 onion finely chopped
• •1 yellow pepper finely chopped
• •250 g beef mince
• •2 garlic cloves grated
• •2 c. à soupe fajita seasoning
• •1 heaped tsp chipotle paste
• •400 g can black beans drained
• •5 tortilla wraps (the largest you can find)
• •100 g red leicester cheese grated
• •150 g tortilla chips
• •salsa, soured cream and guacamole to serve

Method

1. 1.Heat 1 tbsp of the vegetable oil in a large frying pan, then scatter in the onion and pepper. Cook for 5-8 mins until softening, then crumble in the mince and cook for 6-8 mins until the onion is softened and the beef is starting to crisp.
2. 2.Stir in the garlic, fajita seasoning and chipotle paste. Mix well, then stir in the beans and season well.
3. 3.Leave to cool for 5-10 mins. Cut 1 tortilla into quarters. Lay four tortilla wraps on your worktop, then top each one with a few tablespoons of the meat and bean mixture. Sprinkle over some cheese, then top each one with 4 tortilla chips. Don’t be tempted to overfill. Put the quartered tortilla in the centre to cover the meat mixture, then start to tightly fold the wrap over the top. Repeat with the remaining meat and bean mixture and wraps so you have four crunchwraps.
4. 4.Clean out the original pan with some kitchen paper, then heat the remaining oil. Cook the filled wraps for 3-4 mins on each side, until golden and the cheese is melted. Slice, then serve with bowls of salsa, soured cream and guacamole for dipping.