Black bean, sweetcorn and red pepper chimichangas recipe
These cheesy black bean and red pepper chimichangas are sprinkled with extra cheddar before being grilled until gooey and crispy.
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Ingredients
- 2 x 400g tins black beans, drained and rinsed
- 2 tbsp chipotle paste
- 396g tin sweetcorn, drained
- 100g lancashire cheese, crumbled
- 3 ready-roasted red peppers from a jar, roughly chopped
- Finely grated zest 1 lime, juice of 2, plus wedges to serve
- 8 tortilla wraps
- Vegetable oil for brushing
- 150g pot guacamole
- 4 tbsp soured cream
- Handful fresh coriander leaves
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