Roasted pepper, sweetcorn & black-eyed bean wraps recipe

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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
  1. 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.
  2. Meanwhile, mash the avocado flesh in a bowl and add the lime juice and chopped chilli/chile. Season to taste.
  3. For the dressing, whisk the chipotle paste, oil, vinegar and sugar together and season to taste.
  4. 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.

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