Chilli bean bite wrap with pickled red onion

A filling tortilla wrap - ideal for a midweek supper or the lunch box

3 hours prep,

Serves 3

Ingredients

For the pickled red onion

Sarson's malt pickling vinegar

375g red onion, sliced

3 cloves of garlic, peeled

For the chilli bean bites

400g can of mixed beans, washed and drained

1 tsp curry powder

1 tsp chilli powder

165g cheddar cheese, grated

5g fresh coriander

Pinch of salt and pepper

60g dried breadcrumbs

Olive oil to fry

To finish

6 soft tortillas

Mayo

Paprika

Mixed salad

Method

Put the onions and garlic in a sterilised large jar and fully cover with vinegar. Replace the lid and refrigerate for at least 2 hours.

Place the beans, curry powder, chilli powder, cheese, coriander, salt and pepper in a food processor and pulse until combined but still coarse. Tip into a bowl and stir in the breadcrumbs. Divide the mix into 12 equal pieces, roll into balls and flatten slightly.

Heat about 1cm of olive oil in a pan until very hot. Add the bites to the pan with a slotted spatula and fry for about a minute either side until golden. (If your pan is smaller, work in batches). Drain on kitchen towel.

Fold each tortilla in half, then into thirds to create a pocket. Fill with salad, a little mayo and a dash of paprika, then place two bites in each pocket. Finish with some of the pickled onions.