Black bean and pepper wraps

Ingredients

• Plain flour tortillas (cooked)8 pieces
• Black beans (drained)480g
• Bell pepper (raw)600g
• Onions (raw)200g
• Carrots (raw)200g
• Lemon juice (raw)40ml
• Olive oil (raw)30ml
• Salt (dry)6g
• Black pepper (dry)2g

Method

1. Cut 600g bell pepper into 1cm squares and 200g onions into 5mm dice. Heat 30ml olive oil in a broad skillet over medium heat and cook onion and pepper for 8–10 minutes until tender and lightly browned. Reduce the heat and add a spoonful of processing water if the edges catch.
2. Add 480g black beans, 6g salt and 2g black pepper; cook for 5 minutes until steaming. Crush a quarter of the beans against the pan to help the filling hold together; reduce uncovered if watery.
3. Grate 200g carrots coarsely. Stir 40ml lemon juice into the hot bean filling. Warm 8 pieces plain flour tortillas in a dry skillet for 20–30 seconds per side until flexible, or follow the packet instructions.
4. Divide the bean filling and raw carrot between the tortillas. Fold the sides in and roll firmly; serve immediately while the carrot is crisp. Check actual tortilla ingredients.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.