Chipotle Beef, Black Bean and Cheese Crunchwrap

• vegetable oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• yellow bell pepper↗1

  finely chopped

• ground beef↗250g g
• garlic cloves↗2

  grated

• fajita seasoning2 tbsp tbsp
• chipotle paste↗1 heaped tsp tsp
• black beans↗400g can g

  drained

• tortillas (largest you can find)5
• Red Leicester cheese↗100g g

  grated

• tortilla chips↗150g g
• salsa, sour cream and guacamole

  for serving

Step-by-step instructions

1. 1

   Heat 1 tbsp vegetable oil in a large skillet, then add the onion and yellow pepper. Cook for 5–8 minutes until softened, then add the ground beef and cook for 6–8 minutes until the onion is soft and the beef begins to brown.

2. 2

   Add the garlic cloves, fajita seasoning and chipotle paste. Mix well, then add the black beans and season.

3. 3

   Let the mixture cool for 5–10 minutes. Cut one tortilla into four quarters. Place four tortillas on a work surface, then spoon several tablespoons of the meat‑bean mixture onto each. Sprinkle a little grated Red Leicester cheese, then add four tortilla chips to each. Do not overfill. Fold a quarter of the tortilla over the center to cover the meat mixture and tightly seal the wrap. Repeat with the remaining meat mixture and tortillas to make four crunchwraps.

4. 4

   Wipe the original skillet with a paper towel, then heat the remaining oil. Fry the filled wraps 3–4 minutes on each side until golden and the cheese melts. Slice and serve with bowls of salsa, sour cream and guacamole for dipping.