These spicy veggie chilli bean and corn tortilla wraps make the perfect light lunch and are great for enjoying on the go.
Heat the oil in a medium frying pan. Add the onion and gently cook for 5 minutes until translucent. Add the beans to the pan along with the cumin and chilli. Cook for 2 minutes more, crushing the beans lightly with a fork. Stir through 3 tbsp water and cook for another minute or two, until softened. Season to taste and leave to cool.
To serve, divide the bean mixture between the tortillas. Top with the sweetcorn and red pepper, then scatter over the cheese and coriander. Roll up tightly, to serve.
Tip: Try lightly toasting your tortillas before using.
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