Ingredients
4 large or 8 small tortilla wraps
2 large handfuls of spinach leaves, chopped
1 avocado, thinly sliced (optional)
Hot sauce, to serve
Ingredients for Chipotle Black Beans
1 tablespoon of oil
1 clove of garlic, crushed
1 tablespoon chipotle paste
400 g of canned tomatoes, chopped
400 g of drained black beans
1 bunch coriander, chopped
Ingredients for Lime and Red Onion Rice
250 g of wholemeal rice boiled and drained
1 lime, juiced
½ red onion, very finely chopped
50 g of chopped hazelnuts
Preparation
To prepare the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Add the tomatoes, stir and let them boil. Do it with salt. Simmer until thickened, add the beans and simmer briefly, then stir in the coriander.
If you are using cold boiled rice then heat it up, mix in the lemon juice, red onion and walnuts and season well.
Lay out the tortillas and sprinkle some spinach on top, add a few slices of avocado and some rice, then add the bean mixture. Add some hot sauce, if desired. Roll the bottom up, then fold the sides to stop the filling from falling out as you roll. Wrap tightly in foil, if desired, and cut in half.
