Toasted black bean and vegetable wraps with avocado salsa

To make the salsa, combine the tomato, avocado, coriander, lime juice and black pepper in a bowl. Stir well.

Over a medium heat, add one tablespoon of stock in a non-stick frying pan. Because we’re not using oil here, this will help coat the base of the pan. Add the beans, paprika, garlic powder, cumin, and cayenne to the pan and stir to combine. Cook for 5-6 minutes, stirring constantly so it doesn’t burn. If it dries out in that time, add a second tablespoon of stock, and continue to cook.

Once soft and fragrant, drain the excess liquid and roughly mash the bean mix with a fork to get a chunky texture.

Spread the bean mix over the pita bread, then top with spinach and capsicum. Close the wrap, then toast in a sandwich press to your liking.

Halve, then serve with a bowl of the salsa to spoon over your wrap.