Instructions

1. Turn on your barbecue or grill.
2. Put the corn in a pan of cold water, bring to the boil, then turn off the heat. Transfer the corn to a plate and let it cool, then cut the corn kernels off the cob using a sharp knife. Set aside in a bowl.
3. Rub the red pepper and corn with oil, then put them on the barbecue/grill. Put the garlic and onion on the grill too.
4. Grill or barbecue the vegetables until charred, then move them to a big bowl and cover.
5. When the vegetables are cool, remove their skin. Cut the red pepper and onion into thin slices. Squeeze the flesh out of the garlic and put this in a small bowl.
6. Put the beans into a pan and gently bring to the simmer. Add the garlic flesh and corn kernels to it.
7. Lightly toast the tortilla wraps, then add some of the sliced onion and red pepper, then a couple of spoonfuls of the beans. Scatter some green salad, grated cheese (if used), spring onion and coriander leaves over it, then top with jalapeño slices. Wrap it up and enjoy.