• 1 tbsp olive oil 
• 1 shallot, roughly chopped 
• 1 garlic clove, roughly chopped 
• 1 red pepper, deseeded + roughly chopped in match sticks 
• 1 x (400g) tinned black beans, drained 
• 1 tbsp tomato paste 
• 1 tsp oregano  
• 1 tsp cumin  
• 1/4 tsp paprika
• 1/4 tsp chipotle  
• 1/4 tsp salt
• 1 tsp pepper
• Juice of 1/2 a lemon
• 2 handfuls spinach, washed & ready to eat
• 4 GF corn tortilla wraps,
• 4-6 tbsp plant cream cheese
• 2 handfuls grated plant cheese
• Small handful coriander, roughly chopped
• 1 spring onion, roughly chopped

• 1/2 iceberg, romaine, baby gem lettuce, roughly chopped
• 1 handful rocket, roughly chopped
• 1/2 cucumber, roughly chopped
• 1 green pepper, roughly chopped
• 1 tbsp good quality olive oil
• 1 tbsp balsamic vinegar
• Juice of 1/2 a lemon  

TO SERVE:

• 2 tbsp coconut yoghurt, to serve (optional)
• 1 red chilli to serve 

METHOD:

1. In a large frying pan on a medium heat add the oil. Once hot add the shallot, garlic and pepper and fry for 2 minutes until soft. In no particular order add the beans, tomato paste, oregano, cumin, paprika, chipotle, salt and pepper. Squeeze in the lemon juice. Cook for 15 minutes until the peppers are soft. Use the back of a fork to lightly mash the black beans, fold in the spinach. 

2. Place all the ingredients for the side salad in a bowl and toss together.  

3. Smoother each wrap in a layer of plant cheese. Top one wrap with half of the pepper mix, a handful of grated plant cheese, some coriander and some of the spring onions. Finally place the other wrap on top. Repeat with the remaining tortilla wraps using up all the pepper mix. 

4. Dry fry each tortilla side, flipping it over after 2-3 minutes to heat the other side. 

5. Slice into quarters and serve immediately with the salad, some coconut yoghurt and chilli if you want the heat. 

SHOP NUTRITION PROGRAMMES