Ingredients

1 pack

tortillas

red onions peeled and cut into 1/8 ths

red peppers deseeded and quartered

yellow peppers deseeded and quartered

white onion chopped

2 cloves

garlic (minced)

small bunch coriander

200g

organic Pinto beans (soaked overnight)

1 tin (400g)

organic black beans

35g

Steenbergs organic ground coriander

35g

Steenbergs organic ground cumin

Steenbergs organic chilli salt

Steenbergs Dried habanero chilli chopped finely

1 tin (400g)

organic chopped tomatoes

Glug of sunflower oil

round or lazy leaf lettuce

carrots grated

white cabbage shredded finely.

Serves 4

Note about beans. Most beans are fairly interchangeable depending on what you have in your cupboard and also your personal preference.

Method

Place the onions & peppers into a roasting tray and roast for 15-20 mins until soft and a little blackened.
In a frying pan fry the white onion with the ground coriander and cumin until soft. Add the soaked Pinto beans and drained black beans and fry for 2 minutes, seasoning with Steenbergs chilli salt. Chop the stalks for the fresh coriander and add to the mixture. Stir, then place in a blender and blitz to a rough paste.
For the Habanero sauce, soften the garlic in a pan with a little oil and add the chopped habanero chilli. Cook for 30 seconds or so and add the tin of chopped tomatoes, simmering for 10 mins until thickened. Sprinkle in the chopped coriander leaf & season with Steenbergs chilli salt if you dare! Otherwise use Steenbergs Perfect salt.
Spread the whizzed bean mixture onto a tortilla, top with roasted vegetables, grated carrot, shredded cabbage and lettuce. Top with as much chilli sauce as you can handle, wrap and enjoy!