Instructions

1. Slice the mushrooms, red pepper, onion and garlic.
2. Heat a little oil in a large, shallow pan and gently sauté the onion for 5 minutes, then add the garlic and onion and cook for another 5 minutes.
3. Add the red pepper slices, the spices and stir for a few seconds, then add the tomato purée and stir again for a few seconds.
4. Add the chopped tomatoes, a small glass of water, salt & pepper, then bring to the boil.
5. Cover and cook over low heat for 10 minutes.
6. Add the greens of your choice and the drained beans. Cook for another 5-10 minutes,under cover, until the greens are cooked.
7. You should have a thick stew now - if there is still much liquid around the veggies, turn up the heat and reduce it.
8. Meanwhile, warm up the tortilla wraps and cut the avocado flesh into thin slices.
9. When the stew has reduced, add the fresh herbs
10. Fill the tortilla with the mushroom filling, then add some avocado slices and Jalapeno peppers, if liked. Squeeze some lime juice over it, wrap it like an envelope, then cut it in half and serve.