A delicious lunch or light dinner option that is so yummy!
3/4 cup chopped onion
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red capsicum
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated cheese
4 tablespoons sour cream
4 tablespoons chopped fresh coriander
Preheat oven to 180 degrees celsius.
Wrap wraps in foil.
Warm in oven until heated through, about 15 minutes.
Meanwhile, combine onion and oil in large nonstick pan.
Stir over medium-high heat until onion is golden, about 6 minutes.
Add cumin and chili powder; stir 20 seconds.
Add capsicum corn and carrot; sauté until almost tender, about 5 minutes.
Add beans, tomatoes and jalapeño; bring to simmer.
Season with salt and pepper. Remove from heat.Place warm tortillas on work surface.
Spoon filling down center, dividing equally.
Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and coriander. Fold sides of the wraps over filling, forming packages.
Turn each package, seam side down, onto plate.