Ingredients
4 large or 8 small wholemeal tortillas
1 cup of chopped tomato
1 cup of spinach leaves
1 cup grated cheese
½ can of black beans, drained and rinsed (or you can use chilli beans if you prefer).
Method
Lay one wrap on a clean chopping board.
Sprinkle over with cheese. Add spinach and tomato, black beans and then a further sprinkle of cheese (to help the tortilla stick once heated).
Place the second wrap on top of the cheese layer.
Cook them in a hot pan for 3 minutes on each side.
Chop into 4-6 wedges.
Serve hot by themselves or with a dip such as guacamole.
Recipe adapted from vegetables.co.nz.