Instructions

1. Thinly slice the onion and mince garlic. Shred the cabbage and mix with it with half of the onion, the lime juice and half of the oil. Season with salt and pepper and set aside.
2. Heat the remaining the oil in a saucepan, then sauté the other half of the onion for 5 minutes. Add the garlic and cook for a few seconds, then add the chipotle paste and tomato purée. Add the beans,and a small glass of water and cook for another 5 minutes until the sauce has reduced. Lightly crush the beans with a potato masher or fork to create a thick sauce.
3. Cut the avocado in half, remove the stone, then peel and cut the flesh into thin slices. Drizzle with some lime juice to stop the avocado turning brown.
4. Heat the tortilla wraps according to the pack instructions, then put them on plates and divide the bean mixture between them. Top with the red cabbage then the avocado and coriander. Squeeze some lime over them (you can add some chilli sauce, sour cream, grated cheese, plant based cream or cheese).
5. Roll them up, then cut them in half and serve.