detour. My kitchen

Wraps · FIRST EDITION

Crisp black bean & corn wraps

Smoky mashed beans and sweetcorn inside a warm, crisp-edged wrap.

20 minutes · Serves 2

Budget

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration
Serving inspiration · stock photograph

The same filling you like in a taco, folded into a wrap and toasted so it holds together.

Here’s how.

  1. 1

    Warm the filling

    Put beans, corn, paprika, measured water and salt in a small pan. Simmer for 5–6 minutes, until the corn is hot through.

  2. 2

    Mash and season

    Mash about half the beans. Stir in half the lime juice and let the filling cool for a minute.

  3. 3

    Fold the wraps

    Warm tortillas briefly to soften. Divide filling down their centres, tuck in the sides and roll firmly.

  4. 4

    Toast seam-side down

    Brush a frying pan with oil. Toast wraps seam-side down over medium heat for 2–3 minutes, then turn and toast the other side. Serve with tomatoes and remaining lime.

Keep the filling fairly dry. Too much liquid makes the wrap difficult to turn.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.