Tex-Mex wraps

Ingredients for 6 servings:

• 6 tortillas
• 6 lettuce leaves, green
• ¼ onion(s)
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 1 can scarlet runner beans or kidney beans
• 6 baby corn
• 6 cocktail tomatoes or 1 beef tomato
• 1 avocado(s)
• 6 tbsp hummus, plain
• 2 tbsp harissa
• some sambal oelek
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegan and perfect for the lunchbox

Finely dice the onion and garlic and sauté in rapeseed oil. Roughly chop the baby corn and tomatoes and add them to the pot along with the beans. Mix in the harissa and sambal oelek, stir well, and simmer for a few minutes. The mixture should have a creamy but not too runny consistency. Season well with salt and pepper and remove from the heat. Wash and roughly chop the lettuce leaves. Peel the avocado and cut into pieces. Spread each tortilla with a little hummus and top with lettuce, avocado pieces, and the bean and corn mixture. Roll up the wraps and enjoy. They taste delicious served hot, but are also great eaten cold, making them ideal for your lunchbox.