1 pack of wholemeal/corn tortillas or wraps (as we call them in Ireland)
INSTRUCTIONS
Drain the sweet corn and black beans separately, and rinse thoroughly. Chop the chilli finely, remove the seeds if you prefer it to be less hot or spicy. Chop the cherry tomatoes into quarters.
Put 1 tablespoon of oil in a griddle or frying pan on a high heat, once pan is hot add the sweet corn and fry until it starts to turn brown and char slightly (about 3-4 minutes). Next, add in the drained black beans, chopped chilli, ground cumin, ground coriander, juice of half the lime and the cherry tomatoes and the salt and cook for further 3 minutes. While this is cooking, using the back of a wooden spoon, start mashing the beans so that they break up as they will hold the salsa together.
Chop the fresh coriander roughly and add half of it into the pan. Squeeze in the other half of the lime. Remove the salsa from the heat and transfer into a bowl. Cut the avocado in half, and slice lengthwise while still in the skin. Using a spoon, remove the slices from the skin into another small bowl. Grate half of the cheese block into another bowl or if using nacho cheese have ready to spread. Give the frying pan/ griddle pan a quick clean.
Put the frying pan back on high heat and place 1 tortilla or wrap on. Next, add a generous handful of grated cheese or 2 tbsp of nacho cheese and spread around the tortilla, a generous serving of salsa, a few slices of avocado and finish with another handful of cheese or a dollop of nacho cheese. Once the tortilla or wrap starts to brown, slightly fold it over on itself so it becomes a half circle. Wait until the cheese starts to melt and stick it all together.
Remove from the heat and slice in two. Repeat till you have made enough. Enjoy!
