Spicy black bean wrap with mango, avocado and burnt corn salsa

 


I love spicy food and so when I found these haberno-lime tortillas at a local grocery store I had to buy them. I decided to make a black bean wrap with  mango, avocado and corn salsa. The salsa is more like a side salad and can be enjoyed by itself.  I  made a salad with the left overs the next day (beans, onion, pepper, salsa, sour cream) and that too was quite nice.

Here is the recipe.

Ingredients.
2 red onions (sliced)
1 cup sliced sweet peppers
1 can black beans (drained)
seasoning spices (ground cumin, paprika, pepper, sugar, salt, oregano, onion and garlic powder)
1 mango (diced)
1 avocado (diced)
1 jalapeno (finely chopped)
1/2 cup roasted corn kernels
1 small red onion
1 garlic pod grated
1 tomato (chopped)
bunch of cilantro chopped
salt, pepper and sugar for seasoning

1 cup sour cream
chipotle seasoning
splash of lemon juice

Chopped lettuce

Tortilla (I used haberno and lime flour tortilla)






Method
Step 1
Prepare the black bean. Drain and rinse the beans and add all the spices for the seasoning. Cover and cook for 5-7 minutes. Add a little water if needed.

Step 2
Heat a tbsp of oil in a pan and add the onion and peppers. Cook on high heat for a few minutes till the onions and peppers get slightly charred but remain crunchy.

Step 3
For the salsa, mix the mango, avocado, tomatoes, corn, onion, garlic, cilantro , jalapenos, salt, sugar and pepper. Add the juice of lime and mix well.

Step 4
Prepare the sour cream by adding the chipotle seasoning and a little salt and lime juice if desired

Step 5
To Assemble. Heat the tortilla in a pan for a few minutes on both sides and then add the black beans, salsa, sour cream, cheese and lettuce.
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