Food Maths: Tortilla Wraps | SL.Man

Ingredients

• 2 Old El Paso tortillas, shredded into strips
• Olive or vegetable oil
• 1 tin of black beans, drained
• 1-2 garlic cloves, finely chopped
• Mixed herbs (optional)
• 1 packet of cherry tomatoes, halved
• 200g of Greek Feta cheese
• 1 tsp of paprika
• 1 tsp of ground cumin
• 1 star anise (ground in a pestle and mortar)
• 3-4 tortilla wraps, sliced into strips
• 1 tin of Napolina chopped tomatoes
• Half a red onion, finely chopped
• 1 chilli, ideally jalapeno
• 1 tbsp of Lea & Perrins Worcestershire sauce
• 2 avocados, stones removed, flesh scooped, sliced and set aside
• 100ml of sour cream
• 250g of Galbani Mozzarella
• 3 tortilla wraps, sliced into circles to fit muffin tin holes
• 200g of banana or strawberries, sliced
• 1 tsp of ground cinnamon or cardamom seeds, taken from the pod
• 300ml of Green & Blacks Organic vanilla ice cream
• Walnuts or lightly toasted sesame seeds (dry-cooked in a pan for 2 minutes)
• Pinch of demerara or caster sugar