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dice the onion and garlic for the chilli and sweat off in a pan for 2-3 minutes.
sprinkle in the salt, cayenne pepper and oregano before emptying in the contents of both tins.
bubble the chilli for 10 minutes until it has reduced and is of a spooning consistency.
scoop the flesh out of the avocado, remove the seeds from the tomato and cut up the flesh, then finely dice the onion.
mash the avocado, tomato and onion together with the lime juice and coriander. Season.
heat up the rice in a microwave until piping hot then blast the wraps for a couple of seconds.
pile a small amount of each ingredient onto the wrap in a sausage shape, just below centre.
fold in both sides and roll tightly to keep all the filling inside.
wrap in tin foil and serve immediately, or keep warm in a very low temperature oven for up to half an hour.

Serves 2

• Black bean chilli
• 1 small red onion
• 1 clove of garlic
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp salt
• 1 tin of chopped tomatoes
• 1 tin of cooked black beans, drained
  
  
• Guacamole
• 1 ripe avocado
• 1 tomato
• 1 tbsp chopped onion
• ½ lime
• few sprigs of fresh coriander, chopped
  
  
• Extras
• sour cream
• grated cheese
• strips of cooked chicken
• bowl of cooked plain rice
• tortilla wraps
• handful of iceberg lettuce
  
  

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Mexican Burrito