Bean and tomato tortilla wraps with guacamole



For the bean and tomato tortilla wraps

For the guacamole


  1. For the tortilla wraps, place the kidney beans, tomatoes, ketchup and spring onion into a small saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Season with salt and freshly ground black pepper.

  2. Place the tortillas onto two plates and divide the bean mixture between the two. Sprinkle over the coriander and a few drops of Tabasco sauce. Add the sliced avocado and roll the wraps up like a cigar.

  3. Heat a griddle pan and griddle the wraps, turning carefully, until warmed through.

  4. For the guacamole, place all the guacamole ingredients into a bowl, season with salt and freshly ground black pepper and roughly mash together with a fork until combined.

  5. To serve, place the wraps onto plates with a dollop of guacamole.