Instructions

1. Preheat the oven 200°C. Following the instructions of the packaging, bake or fry the meatballs. This should take about 15 minutes. Set them aside to rest.
2. Meanwhile, finely slice the onion & red pepper, then chop the garlic. Heat a spoonful of oil in a saucepan and gently soften them for about 8 minutes.
3. Add the spices, stir for a few seconds, then add the tomato purée and chipotle paste. Stir for a few seconds, then add the passata and season with salt and pepper. Gently cook for about 10 minutes. Add the black beans and heat through. You should have a thick, sticky sauce.
4. Stir in the coriander leaves and the baked meatballs. Put the lid on and rest.
5. Toast the tortilla wraps for a minute on both sides, then fill each with about 3 meatballs, some lettuce and a couple of spoonful of the black bean sauce. Squeeze some lime juice over it, add a few slices of jalapeño, then roll them up and serve immediately with salsa on the side.