Spicy, cheesy and beany. Crunchy and toasty on the outside, oozy and soft on the inside. Also very quick and very simple to make – the perfect midweek lunch. Make as many as you like, this recipe makes 1.
- 2 large plain wheat tortillas
- 3 tbsp tinned black beans
- Cheddar cheese
- 1 tsp chipotle ketchup – try the one from Pitt Cue’s book, it’s a game-changer
- ½ avocado, sliced – squeeze over a tiny bit of lime after you cut it up
- Cut around 8 thin slices of cheese, enough to distribute across the wrap, spaced out evenly with some gaps in between
- Heat a large frying pan over a medium heat. Don’t add any oil
- Spread a substantial tsp of chipotle ketchup onto one wrap, add the cheese and avocado slices and evenly scatter over the black beans
- Lift the wrap into the pan and top with the other one, pressing down lightly
- Leave to toast underneath until it turns golden round the edges – it only takes a couple of mins – then use a fish slice to flip it onto the untoasted side
- Give it another couple of mins and it should be done. The outside crunchy and brown, the cheese all melty and gooey, sticking the 2 sides and all the fillings together
- Leave it to sit for a minute before cutting it into quarters and scoffing it all up
Stick some pickles and slaw on the side to make a meal of it
Sophie cooks 