Vegetarian wraps with beans and avocado

Preparation

Step 1: Make the avocado cream

Mash the avocado with the lime juice and a pinch of salt and pepper until it forms a creamy spread. Taste it to see if it’s tangy enough; add a little more lime juice if needed. Set it aside while you prepare the filling.

Step 2: Heat the beans and corn

Heat the oil in a skillet over medium heat. Add the kidney beans and corn, along with the cumin and paprika. Stir frequently until everything is thoroughly heated and the spices are fragrant.

Step 3: Add the tomato

Cut the tomato into small cubes and stir them in briefly at the end. Don't let them cook for too long, so they retain their fresh crunch. Then remove the pan from the heat.

Step 4: Warm up the wraps

Briefly heat the tortillas in a dry skillet or in the microwave until they're pliable. Don't heat them for too long, or they'll become stiff and break when you roll them.

Step 5: Fill and serve

Spread a layer of avocado cream on each wrap, spoon some of the bean mixture on top, and roll them up tightly. If desired, cut them in half and serve immediately while they're still warm.