Ingredients
- 1 tbs olive oil
- 1 red capsicum, diced
- 200g corn kernels (fresh or frozen)
- 400g tin of black beans, drained and rinsed
- 1 tbs smoked paprika
- pinch of salt
- 1 avocado, diced
- ½ bunch of coriander, leaves picked
- juice of 1 lime
- 4 wholegrain tortillas
- 100g reduced-fat spreadable cream cheese
Method
Step 1
Heat oil in a large frypan over medium-high heat. Cook capsicum for 2-3 minutes or until tender and lightly charred. Add corn kernels and black beans and cook for 1-2 minutes or until warmed. Stir through paprika. Season with a pinch of salt.Step 2
Combine avocado, coriander leaves and lime juice in a small bowl. Toss to coat.Step 3
Warm tortillas in a microwave or oven if desired. Place on serving plates and spread cream cheese down the middle. Top with capsicum mixture and avocado before wrapping up.