They morph into the juiciest, sweetest delights and make a fantastic filling for these moreish tortilla wraps, when partnered with sweet, crunchy corn, black eyed beans and ripe avocado.
- Yield: 4 Servings
- 2 red (bell) peppers, deseeded and cut into strips
- 2 orange (bell) peppers, deseeded and cut into strips
- 3 tbsp olive oil
- 2 corn on the cob/ears of corn
- 14-oz (1 x 400-g) can black eyed beans
- 2 ripe avocados, peeled and pitted
- 1 lime juice
- 1 small red chilli/chile, deseeded and finely chopped
- 4 flour tortillas
- a large bunch of spring onions/scallions, sliced
- a small bunch of coriander/cilantro
- sea salt and freshly ground black pepper
- soured/sour cream, to serve
For the Dressing
- 2 tbsp chipotle paste
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp caster/granulated sugar
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the (bell) peppers over a sheet pan, drizzle over the oil and roast for 15 minutes, until they are starting to soften and char. Cut the kernels from the sweetcorn/corn cobs, add them to the pan with the pepper strips and cook for a further 10 minutes. Drain and rinse the beans, and add them to the pan to warm through for 4–5 minutes.
- Meanwhile, mash the avocado flesh in a bowl and add the lime juice and chopped chilli/chile. Season to taste.
- For the dressing, whisk the chipotle paste, oil, vinegar and sugar together and season to taste.
- Spread each of the tortillas with some of the avocado spread and pile with some of the bean mixture. Drizzle over some of the dressing, and scatter with a few chopped spring onions/scallions and some coriander/cilantro leaves. Roll up and serve with soured/sour cream.