1 packet New Mexican Chilli Beans, cooked as per packet instructions
½ cup rice, cooked as per packet instructions
350g cherry tomatoes, quartered
½ small red onion, finely chopped
5 tablespoons lime juice, plus extra lime wedges to serve
¾ cup coriander, roughly chopped
¾ cup Greek yoghurt
1 small clove garlic, minced
¼ teaspoon paprika
150g tasty cheese, grated
Preheat the oven to 180°C. Put the tomatoes, the red onion (leaving 2 tablespoons for the guacamole), 2 tablespoons of the lime juice and ½ cup of the coriander into a small bowl. Season with sea salt, mix to combine then set aside.
Put the avocados into a small bowl and mash with a fork before adding the remaining 2 tablespoons of red onion, 3 tablespoons of lime juice and the remaining ¼ cup of coriander. Season with sea salt and a pinch of paprika and mix to combine.
Put the yoghurt into a small bowl and mix in the garlic and paprika, season with sea salt and set aside.
To make up, take a wrap and spoon out about a tablespoon of the chilli bean mix into the middle of the wrap, top with a generous tablespoon of the rice and a small handful of cheese before rolling up and placing into an ovenproof dish. Repeat with the remaining 5 wraps leaving about 3 tablespoons of the chilli mix to spread over the top of the rolled wraps. Scatter with the remaining cheese before baking for 20 minutes.
In the remaining 2 minutes I turned the oven onto grill to brown the cheese.
Serve with the salsa, guacamole and yoghurt.
Photography and styling by Emma Boyd