Mexican corn wraps
Wrapped up in foil, these make great packed lunches or picnic food.
Serves 4 Hands-on time: 20 mins Per serving:
408 cals, 11g fat (6g saturates), 64g carbs (10g total sugars), 17g protein, 8g fibre
410g tin kidney beans, drained and rinsed50g sour cream Juice of ½ lemon1 cob sweetcorn¼-½ red onion, to taste, finely chopped125g cherry tomatoes, halved2tbsp tomato ketchup½-1tsp chipotle pasteLarge handful fresh coriander leaves, roughly chopped4 large flour tortilla wraps¼ iceberg lettuce, shredded75g mature vegetarian Cheddar cheese, grated
1 Whiz the beans, sour cream, lemon juice and plenty of seasoning in a food processor until smooth. Set aside.
2 Put the sweetcorn on its end on a board and use a sharp knife to slice the kernels off the cob, working from the top…
