During my undergraduate degree I lived quite far away from campus and I was always in a rush to go to university. This meant that I never had time to prepare for lunch in the mornings and ended up eating out in between lectures.  

This recipe made my life much easier and the best part was that I could eat it for either breakfast or lunch. To prevent the wrap from getting soggy during the day, I would separate out the tortilla wrap, guacamole and beans and assemble it when I was ready to eat. Both the beans and guacamole can be prepared the night before. 

Ingredients  

• 3 Tortilla wraps  

Beans  

• 1 can of black beans  

• Two red chillies (can use one or ½ if you have a lower spice tolerance)  

• ½ red onion diced  

• 1 teaspoon of tomato paste  (Can substitute below spices with chipotle paste) 

• 1 teaspoon of ground cumin  

• 2 teaspoon of paprika 

• 1 ½ teaspoon of garlic powder  

• ½ teaspoon of cinnamon powder  

• Salt and pepper (add according to taste)  

• Optional: A little piece of dark chocolate or cacao powder (I find that dark chocolate makes the taste even richer)  

Guacamole  

• Two avocados  

• The other ½ of the red onion (diced)  

• 1 lime  

• Handful of coriander (chopped)  

• 1 teaspoon of paprika  

• Salt and pepper (add according to taste) 

Garnish 

• Grated cheese or nutritional yeast (vegan substitute)   

Equipment 

• Grater for cheese

• Small bowl for guacamole  

• Saucepan  

Method 

1. Drain and rinse the can of black beans. 

2. Add 1 tablespoon of oil to a saucepan and fry the onions on a medium heat. 

3. Once the onions have turned yellow, chop and add the chillies to the pan. Cook for 30 seconds. 

4. Add the beans, tomato paste, cumin, paprika, garlic powder, cinnamon powder, pepper and cook for 1 minute. 

5. Add the piece of dark chocolate, then add 100ml of boiled water. 

6. Add salt and cook for 5 minutes. 

7. While the beans are cooking, mash the avocados in a bowl with the diced onions, squeezed lime juice, paprika, coriander, salt and pepper.  

8. Heat the tortilla wraps in a pan or microwave.  

9. Assemble the wrap with the beans and guacamole divided up. Add grated cheese or nutritional yeast as garnish.