Walnut and black bean wrap

Ingredients

• 1 x 400g tin (1 2/3 cups) black beans, drained and rinsed
• 100g (heaping 2/3 cup) walnut halves
• 100g (scant 1 cup) sun-dried tomatoes
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper, optional

To Serve

• 2 wholemeal (whole-wheat) tortillas
• ½ head romaine lettuce, shredded
• ½ avocado, peeled and sliced
• Juice of 1 lime
• Sea salt and freshly ground black pepper

Method

This is the meatless burrito lunch that I’ve been making for a few years now, and it’s a big hit with my kids, too (minus the cayenne pepper). Feel free to add additional toppings such as cheese or sour cream to make it a bit heartier, but these wraps are simply wonderful for a very quick lunch.

Blitz the black beans, walnuts, sun-dried tomatoes and spices in a food processor until the walnuts look like large crumbs.

Simply line the tortillas with the walnut and black bean taco ‘meat’, shredded lettuce and avocado. Squeeze the lime juice over each one and sprinkle with a little salt and pepper!

Superfoods Superfast by Julie Montagu (Quadrille, £18.99). Photography by Yuki Sugiura.

For more meat-free meals visit our vegan recipe section