Black bean and pepper wraps

Ingredients

• Plain flour tortillas (cooked)8 pieces
• Black beans (drained)480g
• Bell pepper (raw)600g
• Onions (raw)200g
• Carrots (raw)200g
• Lemon juice (raw)40ml
• Olive oil (raw)30ml
• Salt (dry)6g
• Black pepper (dry)2g

Method

1. Dice 600g bell pepper and 200g onions; grate 200g carrots. Heat 30ml olive oil in a skillet. Cook onion and pepper eight to ten minutes until tender.
2. Add 480g black beans, 6g salt and 2g black pepper; heat five minutes until hot throughout. Stir in 40ml lemon juice.
3. Warm 8 pieces plain flour tortillas according to the packet. Fill with the bean mixture and carrot, divide evenly and serve. Check actual tortilla labels.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.