Ingredients

• 200g/7oz tinned kidney beans
• rinsed and drained
• 200g/7oz tinned plum tomatoes
• drained
• 2 tbsp tomato ketchup
• 1 spring onion
• finely chopped
• salt and freshly ground black pepper
• 2 ready-made tortilla wraps
• handful fresh coriander
• roughly chopped
• few drops Tabasco sauce
• ½ avocado
• peeled
• sliced
• 6 tbsp Greek yoghurt
• 1 garlic clove
• crushed
• 2 tbsp tinned kidney beans
• rinsed and drained
• ½ avocado
• peeled
• ½ lemon
• juice only
• pinch chilli powder
• salt and freshly ground black pepper

Directions

• For the tortilla wraps
• place the kidney beans
• tomatoes
• ketchup and spring onion into a small saucepan and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Season with salt and freshly ground black pepper.
• Place the tortillas onto two plates and divide the bean mixture between the two. Sprinkle over the coriander and a few drops of Tabasco sauce. Add the sliced avocado and roll the wraps up like a cigar.
• Heat a griddle pan and griddle the wraps
• turning carefully
• until warmed through.
• For the guacamole
• place all the guacamole ingredients into a bowl
• season with salt and freshly ground black pepper and roughly mash together with a fork until combined.
• To serve
• place the wraps onto plates with a dollop of guacamole.